Dutch oven baked vegetables are a simple, hearty, and a flavorful side dish that brings out the natural sweetness and earthiness of fresh produce. Chopped seasonal vegetables like carrots, potatoes, sweet potatoes, and brussels sprouts are tossed with olive oil, herbs, and a touch of garlic, then placed in a Dutch oven nestled in glowing coals.
The sealed lid of a Dutch oven and the even heat distribution it provides allow the vegetables to bake slowly creating tender bites with minimal effort. This is the magic of a Dutch oven, whether cooking over an open fire or bed of coals. As the vegetables roast, their edges brown slightly and develop a satisfying texture, while the insides stay soft and infused with the flavors of the herbs and seasonings.
Dutch oven baked vegetables are a perfect complement to campfire meals, whether served alongside grilled steaks, roasted meats, or enjoyed as a standalone vegetarian option. They require little prep and clean-up, and their rustic, homey flavor pairs beautifully with the outdoor setting.
Dutch Oven Baked Vegetables Recipe
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 oil
Equipment
- 10 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 roughly chop them up.
- 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.
- Place the lid on the Dutch oven, then bring to a temperature of about 350 degrees F (180 degrees C). Cook for about 1 hour, turning the vegetables once during this time.
Nutritional Information
More Vegetable Recipes
Two Pot Meal
Peanut Chicken on Vegetables
Skillet
Steak and Vegetables
Camping Soup
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.