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.
Dutch Oven Baked Vegetables Recipe
- 18 very small potatoes
- 1 sweet potato
- 2 carrots
- 8 brussels sprouts
- 1 parsnip
- 1 turnip
- 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.
- Remove the leaves from the thyme and rosemary, then loosely chop.
- Combine the thyme, rosemary, garlic, and oil in a small bowl.
- 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.
Two Pot Meal