Remove from the oven and season with additional salt and pepper, if desired. Stir in the remaining ¼ cup of basil and serve warm, directly from the Dutch Oven.
Let us introduce the most colorful and versatile dish: The Colorful Vegetable Bake! Serve as a side to any meal, on a bed of spinach as a salad, or scoop into a bowl for a quick snack.
Why use the Larder & Vine 5.7 Qt Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step and our classic 5.7 Qt Dutch oven fits almost any recipe. For this specific recipe, you can even double the serving size and still use the same Dutch oven.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
10 minutes
35 minutes
6
One Pot Dinner
Recipe Ingredients
- 1 lb red potatoes
- ½ pound carrots
- ½ pound beets
- 1 shallot
- 10 cloves garlic
- ¼ cup balsamic vinegar
- 2 tbsp extra-virgin olive oil
- ½ cup vegetable broth or stock
- Salt
- Freshly ground black pepper
- ½ cup chopped fresh basil leaves
- 1 cup frozen peas
Directions:
1. Preheat the Oven
Preheat the oven to 400ºF.
2. Prepare the Vegetables
In your Dutch Oven, combine the potatoes, carrots, beets, shallot, and garlic. Add the vinegar, olive oil, and broth, then season with salt and pepper. Sprinkle with ¼ cup of basil and stir to combine.
3. Roast the Vegetables
Cover the Dutch Oven and place it in the oven. Bake for 50 minutes to 1 hour, or until the potatoes and carrots are lightly browned and tender. After about 45 minutes, add the peas and continue roasting.
