Roasted Vegetable Ragout is a hearty and comforting dish, perfect for showcasing a variety of seasonal root vegetables. This colorful ragout combines roasted cipolline onions, turnips, carrots, and more, simmered in a rich tomato and vegetable stock sauce. Paired with creamy polenta, this vegetarian meal is both nourishing and satisfying, making it ideal for cozy weeknight dinners or as a main dish for gatherings.
Roasted Vegetable Ragout
Course: MainCuisine: Mediterranean4
servings15
minutes45
minutes320
kcalA rich and hearty ragout featuring tender roasted vegetables simmered in a savory, flavorful sauce.
Ingredients
- For the Roasted Vegetables
6 cipolline onions
4 baby turnips, or 2 large, cut in eighths
1 small celery root, peeled and cut into wedges
1/2 pound whole baby carrots
3 new potatoes, halved
2 leeks, white part only, cleaned and cut into 1/4-inch rings
2 parsnips, peeled and quartered
8 Brussels sprouts
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs each of fresh thyme, rosemary, and parsley
- For the Ragout
1/2 cup white wine
2 cups vegetable stock, or low-sodium canned
One 28-ounce can whole tomatoes
1 bay leaf
2 cups coarsely chopped Swiss chard
- For Serving
Creamy Polenta (prepared as per your preferred recipe)
Directions
- Roast the Vegetables: Preheat your oven to 400°F. Toss the cipolline onions, turnips, celery root, carrots, potatoes, leeks, parsnips, and Brussels sprouts in olive oil. Season with salt and pepper. Spread the vegetables on a baking sheet and add the fresh thyme, rosemary, and parsley sprigs. Roast for 30-35 minutes, turning halfway through, until the vegetables are golden and tender.
- Prepare the Ragout: In a large pot, heat the white wine over medium heat and reduce slightly. Add the vegetable stock, tomatoes (crushing them with a spoon), and bay leaf. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
- Add the Vegetables: Once the vegetables are roasted, add them to the tomato and stock mixture. Stir in the chopped Swiss chard and cook for an additional 10 minutes, until the greens are wilted and the ragout is well combined.
- Serve: Serve the roasted vegetable ragout over a bed of creamy polenta for a warm, comforting meal. Garnish with extra fresh herbs if desired.
Notes
- Nutrition Facts (per serving):
Calories: 320
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Carbohydrates: 45g
Fiber: 10g
Protein: 7g
Sodium: 480mg
This Roasted Vegetable Ragout is a delicious and hearty way to enjoy a variety of root vegetables. The rich tomato broth and tender roasted vegetables pair perfectly with creamy polenta, making this dish a satisfying option for both vegetarians and vegetable lovers alike.
