Late winter – still lots of root and fall vegetables are available; spring isn’t quite here yet with something like fresh peas. So I wanted to utilize a few different vegetables instead on a one vegetable only dish. I’m using my cast iron Dutch oven. An enamel or steel dutch oven will work just as well.
Use whatever veggies you have on hand or those you like – today I’m using rainbow carrots, butternut squash, a red onion, a turnip and sweet potato. All those great colored veggies that provide lots of nutrients. If I had some parsnips, I would add those as well. The turnip adds a bit of pungency. A rutabaga would be more mild.
Peel and chop vegetables – make them all about the same size so the pieces cook evenly. Once you have it all in the pot, it goes into the oven and you can forget about it for 35-40 minutes.
Cast Iron Roasted Fall Veggies
My favorite fall veggies roasted and glazed together in one pot.
Ingredients
- 2 carrots, peeled and chopped use rainbow carrots for pretty colors
- 1 small butternut squash, peeled seeded, and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 red onion, sliced
- 2 parsnips, peeled and sliced in chunks remove any tough cores
- 1/3 cup butter
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp smoked paprika
- salt and pepper to taste
Instructions
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Preheat oven to 325F
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Heat the Dutch oven on medium heat – add butter to melt.
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Add in the sugar, maple syrup and spices. Stir well to combine.
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Add in the chopped vegetables, stir to coat each piece. Sprinkle with salt and pepper.
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Cover and put in the oven for 30-35 minutes.
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Remove the lid, stir the vegetables, and bake another 15-20 minutes until all vegetables are tender and the glaze coats each piece.
Recipe Notes
Use any combination of fall vegetables you like – just make sure to use at least 3 kinds for a nice variety. Pumpkin would work in place of butternut squash, as would a Delicata squash cut in chunks (no peeling!).