Thick and hearty stew is so comforting on a winter day. The more you can let it reduce, the deeper the flavor and the more filling one simple bowl can be. This roasted vegetable recipe is made both in the oven and on the stove. I’ve paired it with an extra flaky biscuit to double the love.

Makes 4 servings; 15 min prep, 45 minutes cooking, 60 minutes total

For the stew:

• About 10 medium brussel sprouts, halved
• 1 small package baby carrots
• About 8 brown crimini mushrooms, quartered
• 1 bunch fresh kale or preferred green, stalks chopped separately from the leaves
• About 8 baby creamer potatoes, halved
• 1 leek, chopped and cleaned
• 2-3 medium tomatoes, chopped
• 3 cloves garlic, 1 of which minced
• 2-3 tbsp olive oil, divided
• Up to 1 tbsp tomato paste if needed
• 3 Bay leaves
• 2 sprigs thyme
• 2 tsp paprika
• Salt and pepper to taste
• 2 tbsp crumbled feta for serving

For the biscuits (makes 1 dozen medium rounds):

• 3 cups all purpose flour (I love King Arthur!)
• 1 tsp salt
• 1 tbsp baking powder
• 6 tbsp cold butter, diced
• 1 cup cold buttermilk
• Up to 2 tbsp dried herbs, cheese, or other mix-ins of your choice

Preheat the oven to 425° F while you prep your produce. Be sure to clean the leek thoroughly. I usually cut the root off first, chop the leek until the tender white/yellow leaves turn dark green, then wash the chopped leeks aggressively in a colander. So much dirt gets trapped in the little crevices that I find this method the most effective.

Toss the brussel sprouts, carrots, mushrooms, kale leaves only, potatoes, and 2 whole garlic cloves with 1-2 tbsp olive oil, thyme, paprika, salt and pepper until everything is well coated. Feel free to use your hands! Roast these vegetables in an oven safe casserole dish or roasting pan for at least 30 minutes, or until everything is sizzling, the edges of the leaves are crispy, and the potatoes are golden brown on the outside. Check on them and stir in between if needed to prevent burning. If you use a glass pan, you’ll get less charring; a dark pan will produce more.

While the vegetable are roasting, set a heavy bottom pot like a Dutch oven on a burner over medium heat. Add 1 tbsp of olive oil, and when the oil flows thin across the bottom, add the aromatics: minced garlic, chopped leeks and bay leaves. When they become fragrant and translucent, add the tomatoes. Sprinkle a little salt to help move things along. Give everything a good stir, lower the heat, and let the tomatoes release their juice and get squishy. Depending on the quality of your tomatoes, you may want to add up to a tbsp of tomato paste to enhance the richness of tomato flavor. Stir everything well again, and let the mixture cook until the oil separates from the sauce. This may take several minutes. Add approximately 1 cup of water, stir, cover, and let it simmer. Check on it every now and then to make sure the bottom isn’t sticking.

This is a great time to get the biscuits going! Add the flour, salt, and baking powder to a bowl and stir it all up. Cut in the cold butter with two forks, your fingers, or a pastry blender. Don’t worry about being too precious. As long as the butter stays cold, you’re good. Pour in the buttermilk (and any herbs or other mix-ins you plan to use) and stir with your hand until the dough comes together. If you mix in anything extra that is wet, lower the amount of buttermilk you add. It will look quite sticky and shaggy. Keep folding it together a few times until the dough holds together well. Gently pat it out on a silicone baking mat or other work surface into a rectangle about 3/4 inch thick. Fold the entire rectangle in half twice. Roll or pat it back out into a 3/4 inch thick rectangle, then fold it in half twice again. This should be sufficient to really enhance the layers. Roll and pat it out into a 3/4 inch thick rectangle. Cut circles with a cookie cutter and transfer them to a baking sheet. Cutting clean circles also increases your chances of layers.

When the vegetables are finished, toss the entire contents of the pan into your pot – including the juice and oil from the roasting. Taste and add salt. If you’re happy with the consistency of your stew, drop the heat to low, cover, and let all the flavors marry. If not, either add a little water to thin it out or keep the heat on medium to reduce it further, cover, and let it simmer until it reaches the right consistency. Be sure to taste as you go and adjust the salt as needed. Remember that if you choose to let your stew thicken, the saltiness will increase. While your stew is finishing, pop your biscuits in the oven and bake for 15-20 minutes. Everything should be done at the same time! Serve up the stew with some crumbled feta on top and a couple of delicious biscuits on the side.