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 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.
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