Best Reason to Eat Your Veggies

Wood-fired vegetable stew at Heart Woodfire Kitchen

Staff Pick

Chunks of winter vegetables — potato, cauliflower, broccoli, carrots, butternut squash, and, best of all, Brussels sprouts — are roasted in the wood-fired oven that's the centerpiece of Heart's kitchen. They're folded into a thick tomato broth with a scoop of rice and a dollop of lemon yogurt, and hidden away inside are sweet dried apricots and crunchy almonds that give pleasing Moroccan-inspired accents. Some people's hearts are warmed by unicorns and moonbeams; for me, a good wood-roasted stew does the job just fine.

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