Name: Homemade Roasted Vegetables in Dutch Oven Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 turnip (cut into 1-inch chunks); 3 garlic cloves (smashed); 2 carrots (cut into 1-inch pieces); 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); 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 tbsp olive oil (or any neutral oil like vegetable)

Description

A simple and hearty recipe for homemade roasted vegetables cooked in a Dutch oven, combining a variety of root vegetables and fresh herbs for a flavorful and comforting side dish.

Ingredients

Scale

Vegetables

1 turnip (cut into 1-inch chunks)
3 garlic cloves (smashed)
2 carrots (cut into 1-inch pieces)
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)

Herbs and Oil

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp olive oil (or any neutral oil like vegetable)

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Instructions

Prepare the vegetables: Thoroughly wash and peel the root vegetables as needed. Cut the turnip, carrots, sweet potato, and parsnip into 1-inch chunks. Halve the Brussels sprouts. Smash the garlic cloves to release their flavor.
Preheat the Dutch oven: Place your Dutch oven over medium heat on the stovetop to warm it up before adding the ingredients.
Toss vegetables with oil and herbs: In a large bowl, combine all the cut vegetables with olive oil, smashed garlic, fresh thyme, and rosemary. Toss until all pieces are evenly coated.
Roast the vegetables: Transfer the coated vegetables to the Dutch oven. Cover with the lid and allow them to cook, stirring occasionally, until the vegetables are tender and browned, about 1 hour. Adjust heat as necessary to avoid burning and ensure even cooking.
Serve: Once the vegetables are soft and caramelized, remove from heat. Discard herb stems and garlic if desired. Serve warm as a nutritious side dish to any main course.

Notes

You can substitute any root vegetables of your choice depending on availability.
Turning the vegetables occasionally will help in even roasting and prevent sticking to the Dutch oven.
Adding salt and pepper to taste before roasting can enhance the flavors.
For a more intense roasted flavor, you may finish the vegetables under a broiler for a few minutes after cooking in the Dutch oven.
Using fresh herbs is recommended, but dried herbs can be used in smaller quantities if fresh is unavailable.