Dutch Oven Baked Vegetables

Dutch Oven Baked Vegetables

from bushcooking.com
Side Dish
75 min
4 servings
375 kcal / serving

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.

Ingredients

  • 18very small potatoes
  • 1sweet potato
  • 2carrots
  • 8brussels sprouts
  • 1parsnip
  • 1turnip
  • 2 sprigsthyme
  • 2 sprigsrosemary
  • 3 clovesgarlic, (minced)
  • 2 tablespoonsoil

Directions

Vegetables

  1. 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.

Herb oil

  1. 1

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

  2. 2

    Combine the thyme, rosemary, garlic, and oil in a small bowl.

To cook

  1. 1

    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.

  2. 2

    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.