Dutch Oven Baked Vegetables

The baked vegetables still in the Dutch oven.

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. 

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The Dutch oven baked vegetables being served with a wooden spoon.
The vegetables may look firm on the outside but they are soft on the inside.
Raw diced potatoes and sweet potatoes in herbs.
Cube all the vegetables to similar sizes so they cook at the same rate.
The baked vegetables still in the Dutch oven.
The vegetables are baked in a Dutch oven with a herb oil.

Dutch Oven Baked Vegetables Recipe

The baked vegetables still in the Dutch oven.
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
CourseSide Dish



  • 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


  • 10 or 12 inch Dutch oven



  • 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

Calories: 375kcalCarbohydrates: 72gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 102mgPotassium: 1713mgFiber: 12gSugar: 10gVitamin A: 13428IUVitamin C: 100mgCalcium: 103mgIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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  1. 5 stars
    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?


    1. This recipe can be made indoors also, but as this website showcases outdoor recipes it will highlight and discuss the outdoor version.