Homemade Roasted Vegetables in Dutch Oven

Finding a reliable side dish that works for busy weeknights and special dinners alike can feel like an impossible task. After all, you want something that tastes homemade and satisfying, but most vegetable recipes either require constant attention at the stove or end up turning out bland and boring, especially when you’re juggling everything else that comes with getting dinner on the table.

Thankfully, these roasted vegetables in a Dutch oven solve all those problems: they’re flavorful without being fussy, require minimal prep work and hands-on time, and flexible enough to swap in whatever root vegetables are sitting in your fridge.

What Kind of Potatoes Should I Use?

For this roasted vegetable recipe, you’ll want to grab small potatoes that are roughly the same size so they cook evenly. Baby potatoes, fingerlings, or small red potatoes all work great here – just look for ones that are about 1 to 2 inches in diameter. If you can only find larger potatoes, no problem, just cut them into similar-sized chunks so everything finishes roasting at the same time. The skin on these smaller potatoes gets nice and crispy in the Dutch oven, so there’s no need to peel them – just give them a good scrub under cold water and you’re ready to go.

Options for Substitutions

This recipe is really forgiving when it comes to swapping out vegetables based on what you have:

• Small potatoes: Any waxy potato works great here – try fingerlings, baby reds, or new potatoes. If you only have larger potatoes, just cut them into 1-inch chunks so they cook evenly with the other vegetables.
• Sweet potato: Butternut squash makes a great substitute and roasts beautifully. Cut it into similar-sized pieces as your other vegetables. Regular white potatoes also work if you want to skip the sweetness altogether.
• Brussels sprouts: Not a fan? Try cauliflower florets, broccoli, or even quartered cabbage wedges instead. They’ll all roast up nicely with the same cooking time.
• Parsnip and turnip: These root vegetables can be swapped for each other, or try rutabaga, celery root, or even more carrots. The key is keeping the pieces about the same size so everything cooks through at the same rate.
• Fresh herbs: If you don’t have fresh thyme and rosemary, use about 1 teaspoon each of dried herbs instead. Add them at the beginning with the oil so they have time to release their flavor.
• Oil: Olive oil is classic, but avocado oil, melted butter, or even melted coconut oil will work just fine for roasting.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting vegetables in a Dutch oven is overcrowding the pot, which causes your vegetables to steam instead of roast and leaves you with mushy, pale veggies rather than the caramelized edges you’re after – make sure there’s space between each piece or roast in batches if needed.

Cutting your vegetables into different sizes is another common error that leads to uneven cooking, so take the time to cut harder vegetables like potatoes, carrots, and turnips into similar-sized pieces (about 1-2 inches) so everything finishes at the same time.

Don’t skip preheating your Dutch oven for 5-10 minutes before adding the vegetables, as this head start helps create that golden-brown exterior, and remember to toss the vegetables halfway through cooking to ensure even browning on all sides.

Finally, add delicate items like brussels sprouts about 10-15 minutes after the root vegetables go in, since they cook faster and can turn bitter if overcooked.

What to Serve With Roasted Vegetables?

These roasted vegetables make a great side dish for just about any protein you’re cooking up for dinner. They pair really well with roasted chicken, grilled steak, or even a simple piece of baked salmon since the herbs and caramelized edges complement meat and fish nicely. If you want to make it a complete vegetarian meal, serve them alongside some creamy polenta or quinoa to soak up all those good flavors from the bottom of the pan. You could also toss them with some cooked pasta and a drizzle of olive oil for an easy weeknight dinner that comes together in no time.

Storage Instructions

Store: Keep your leftover roasted vegetables in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick lunches or as a side dish throughout the week. I like to toss them into grain bowls or eat them alongside some grilled chicken.

Freeze: While roasted veggies can be frozen for up to 3 months in a freezer-safe container, just know that the texture might change a bit when thawed. The potatoes especially can get a little mushy, but they still taste good mixed into soups or casseroles.

Reheat: The best way to bring these back to life is in the oven at 400°F for about 10 minutes until they’re warmed through and a bit crispy again. You can also use the microwave if you’re in a hurry, but they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-700
• Protein: 10-13 g
• Fat: 18-22 g
• Carbohydrates: 90-110 g

Ingredients

• 1 turnip (cut into 1-inch chunks)
• 3 garlic cloves (smashed)
• 2 carrots (cut into 1-inch pieces)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsp olive oil (or any neutral oil like vegetable)
• 18 small potatoes (about 1-1.5 inches diameter)
• 1 sweet potato (cut into 1-inch chunks)
• 1 parsnip (cut into 1-inch pieces)
• 8 brussels sprouts (halved)

Step 1: Prepare and Season the Vegetables

• 1 turnip
• 2 carrots
• 1 sweet potato
• 1 parsnip
• 8 brussels sprouts
• 18 small potatoes
• 3 garlic cloves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsp olive oil

Cut all vegetables into uniform 1-inch pieces—this ensures even cooking and prevents some from becoming mushy while others remain hard.

Smash the garlic cloves to release their oils and flavor.

Strip the thyme and rosemary leaves from their stems and chop them roughly.

In a small bowl, combine the olive oil with the chopped herbs and smashed garlic, stirring well to distribute the aromatics throughout the oil.

I like to let this herb oil sit for a few minutes so the flavors start to infuse into the oil before adding it to the vegetables.

Step 2: Assemble and Roast in Dutch Oven

• herb oil mixture from Step 1

Place all the cut vegetables into a Dutch oven, distributing them evenly.

Pour the herb oil mixture from Step 1 over the vegetables and toss everything together using a wooden spoon or your hands until the oil and herbs coat all the pieces evenly.

Cover the Dutch oven with its lid and place it in a preheated 350°F (180°C) oven.

Roast for 1 hour, stirring and turning the vegetables halfway through cooking to ensure even browning and caramelization.

The vegetables are done when they’re tender when pierced with a fork and the edges have started to brown slightly.

Step 3: Finish and Serve

Remove the Dutch oven from the oven and carefully take off the lid—watch out for the hot steam rising from inside.

Give the vegetables one final gentle toss to distribute any flavorful bits that may have settled at the bottom.

Taste and adjust seasoning with salt and pepper if needed.

I find that roasted vegetables are best served while still warm, when they have the best texture and the herb flavors are most vibrant.

Homemade Roasted Vegetables in Dutch Oven

Delicious Homemade Roasted Vegetables in Dutch Oven recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 625 kcal

Ingredients

  

• 1 turnip (cut into 1-inch chunks)
• 3 garlic cloves (smashed)
• 2 carrots (cut into 1-inch pieces)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsp olive oil (or any neutral oil like vegetable)
• 18 small potatoes (about 1-1.5 inches diameter)
• 1 sweet potato (cut into 1-inch chunks)
• 1 parsnip (cut into 1-inch pieces)
• 8 brussels sprouts (halved)

Instructions

 

• Cut all vegetables into uniform 1-inch pieces—this ensures even cooking and prevents some from becoming mushy while others remain hard. Smash the garlic cloves to release their oils and flavor. Strip the thyme and rosemary leaves from their stems and chop them roughly. In a small bowl, combine the olive oil with the chopped herbs and smashed garlic, stirring well to distribute the aromatics throughout the oil. I like to let this herb oil sit for a few minutes so the flavors start to infuse into the oil before adding it to the vegetables.
• Place all the cut vegetables into a Dutch oven, distributing them evenly. Pour the herb oil mixture from Step 1 over the vegetables and toss everything together using a wooden spoon or your hands until the oil and herbs coat all the pieces evenly. Cover the Dutch oven with its lid and place it in a preheated 350°F (180°C) oven. Roast for 1 hour, stirring and turning the vegetables halfway through cooking to ensure even browning and caramelization. The vegetables are done when they're tender when pierced with a fork and the edges have started to brown slightly.
• Remove the Dutch oven from the oven and carefully take off the lid—watch out for the hot steam rising from inside. Give the vegetables one final gentle toss to distribute any flavorful bits that may have settled at the bottom. Taste and adjust seasoning with salt and pepper if needed. I find that roasted vegetables are best served while still warm, when they have the best texture and the herb flavors are most vibrant.