Dutch Oven Baked Vegetables

The cooked baked vegetables still in the Dutch oven The Dutch oven baked Vegetables while being served A range of raw diced potato and sweet potato
Recipe Origin Global
Rating
Servings 4
Preparation 15 min 00:15
Cook 1 hour 01:00
Ready in 1 hour15 min 01:15
Difficulty Seasoned
Cooking Method Bake Roast
Ingredients Potato Vegetable
Equipment Cast Iron Dutch Oven
Recipe Type Side Dish
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The cooked baked vegetables still in the Dutch oven The Dutch oven baked Vegetables while being served A range of raw diced potato and sweet potato

Dutch Oven Baked Vegetables

4.5 2 5 1

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, you can simply cook whatever you have on hand, available at the market, or growing in the garden.

Ingredients

Vegetables

18 very small potatoes

1 sweet potato

2 carrots

8 brussels sprouts

1 parsnip

1 turnip

Herb Oil

2 sprigs of thyme

2 springs of rosemary

3 cloves garlic

30ml of oil

Equipment

10 or 12 inch Dutch oven

Recipe Directions

  1. 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.

  2. Remove the leaves from the thyme and rosemary, then loosely chop.

  3. Peel and finely dice the garlic.

  4. Combine the oil, thyme, rosemary, and garlic.

  5. 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.

  6. Bring the Dutch oven to a temperature of about 180 degrees C (355 degrees F), then cook for about an hour, turn the vegetables once during this time.

1 Comment

Jan

August 10, 2020
“Baking vegetables in a Dutch oven is such a simple and easy way to cook them outdoors“ Why did you say outdoors? I’m planning to get a Dutch oven for the first time and use it indoors. Love roasted vegetables!

Jan Sky

August 10, 2020
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

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Recipe Origin Global
Rating
Servings 4
Preparation 15 min 00:15
Cook 1 hour 01:00
Ready in 1 hour15 min 01:15
Difficulty Seasoned
Cooking Method Bake Roast
Ingredients Potato Vegetable
Equipment Cast Iron Dutch Oven
Recipe Type Side Dish
Share: