Baking vegetables in a Dutch oven is such a simple and easy way to cook them outdoors. This recipe for Dutch Oven Baked Vegetables gives an example of herbs that can take things up a notch on the flavor scale.
The vegetables can come out roasted, baked, or as a casserole depending on what vegetables you choose, how hot you cook them, and how long you cook them. I have cooked and eaten them from roasted brown to a softer hash style, but no matter how they come out, they always taste wonderful!
The best thing about this classic cooking technique is that you can simply cook whatever you have on hand, what is available at the market, or what might be growing in the garden.
The vegetables may look firm on the outside but they are soft on the inside.
Cube all the vegetables to similar sizes so they cook at the same rate.
The vegetables are baked in a Dutch oven with a herb oil.
Dutch Oven Baked Vegetables Recipe
This recipe for Dutch Oven Baked Vegetables is a great way to cook vegetables outdoors. The herb oil takes things up a notch on the flavor scale.
Preparation 15 minutes
Cook 1 hour
Ready in 1 hour 15 minutes
Servings 4 Servings
Ingredients
Vegetables
- 18 very small potatoes
- 1 sweet potato
- 2 carrots
- 8 brussels sprouts
- 1 parsnip
- 1 turnip
Herb Oil
- 2 sprigs thyme
- 2 sprigs rosemary
- 3 cloves garlic, minced
- 2 tablespoons (30ml) oil
Equipment
- 10 or 12 inch Dutch oven
Directions
Vegetables
- Prepare the vegetables. You may peel or not peel. Cut all the vegetables to a similar size so they cook at an even rate, thus not getting some over-cooked, while others are raw.
Herb Oil
- Remove the leaves from the thyme and rosemary, then loosely chop.
- Combine the thyme, rosemary, garlic, and oil in a small bowl.
To Cook
- Place the prepared vegetables in a Dutch oven then tip the herb oil over the top. Gently toss the vegetables so they are completely covered in the oil and herbs.
- Bring the Dutch oven to a temperature of about 350 degrees F (180 degrees C), then cook for about 1 hour, turn the vegetables once during this time.
Nutritional Information
Sodium: 102mgCalcium: 103mgVitamin C: 100mgVitamin A: 13428IUSugar: 10gFiber: 12gPotassium: 1713mgCalories: 375kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 8gProtein: 8gCarbohydrates: 72gIron: 3mg
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Thanks, I love roasted veggies but have never yet used a Dutch oven. I plan to get one as my apartment doesn’t have an oven, and I don’t wanna bother having one installed!
One question. Your first sentence says “Baking vegetables in a Dutch oven is such a simple and easy way to cook them outdoors.” Why did you say outdoors? As far as I know know, Dutch oven’s can be used other than just outdoors. Yes?
Thanks
This recipe can be made indoors also, but as this website showcases outdoor recipes it will highlight and discuss the outdoor version.