Description
These Homemade Roasted Vegetables In Dutch Oven feature perfectly caramelized root vegetables, Brussels sprouts, and cauliflower cooked to tender perfection. The Dutch oven’s even heat distribution creates restaurant-quality results with minimal effort. Perfect as a side dish or vegetarian main course, this one-pot recipe delivers incredible flavor in just 45 minutes.
Ingredients
2 pounds mixed root vegetables (carrots, parsnips, turnips), cut into 1-inch pieces
1 pound baby potatoes, halved
1 pound Brussels sprouts, trimmed and halved
1 medium red onion, cut into wedges
1 head cauliflower, cut into florets
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon balsamic vinegar (optional)
1 tablespoon honey (optional)
Lemon zest for garnish (optional)
Fresh parsley for garnish (optional)
Grated Parmesan cheese for serving (optional)
Instructions
1. Preheat oven to 425°F (220°C).
2. Wash all vegetables thoroughly. Peel carrots, parsnips, and turnips if desired. Cut all vegetables into uniform 1-1.5 inch pieces. Pat completely dry with paper towels.
3. Trim and halve Brussels sprouts. Cut cauliflower into florets. Halve baby potatoes. Cut red onion into wedges.
4. In a large bowl, combine olive oil, melted butter, minced garlic, chopped rosemary, thyme, salt, pepper, and smoked paprika. Mix well.
5. Add all prepared vegetables to the bowl. Toss thoroughly until every piece is evenly coated with the oil and herb mixture.
6. Let seasoned vegetables sit at room temperature for 5-10 minutes.
7. Transfer all vegetables to a 5-7 quart Dutch oven. The pot should be full but not overflowing.
8. Cover the Dutch oven with its lid and place in the preheated oven. Roast for 25 minutes.
9. Carefully remove the Dutch oven from the oven (use oven mitts). Remove the lid and stir vegetables gently with a wooden spoon.
10. Return the uncovered Dutch oven to the oven. Roast for another 15 minutes.
11. Stir vegetables again and roast for a final 5-10 minutes until deeply golden brown and fork-tender.
12. Remove from oven and let rest for 5 minutes.
13. Optional: Drizzle with balsamic vinegar and honey, or squeeze fresh lemon juice over vegetables.
14. Garnish with fresh parsley and grated Parmesan if desired. Serve hot.
Notes
Use a 5-7 quart Dutch oven for this recipe. Smaller pots require reducing quantity by half.
Cut vegetables into uniform 1-1.5 inch pieces for even cooking.
High heat (425°F) is essential for proper caramelization.
Don’t skip stirring mid-roast – it ensures even browning.
Vegetables can be prepped and cut up to 24 hours ahead.
Store leftovers up to 5 days refrigerated. Reheat in oven at 375°F for 10-12 minutes.
For keto version, skip potatoes and focus on cauliflower, Brussels sprouts, and zucchini.
Frozen vegetables don’t work well – excess moisture prevents caramelization.
Add soft vegetables like zucchini only in the last 15-20 minutes of cooking.
- Prep Time: 15
- Cook Time: 45
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 8mg
Keywords: roasted vegetables, dutch oven vegetables, roasted root vegetables, easy side dish, one pot vegetables