Here’s a beautifully simple and flavorful recipe for Wood-Fired Roasted Assorted Vegetables, perfect for showcasing the rustic heat and smokiness of a wood-fired pizza oven.
INGREDIENTS (serves 4-6)
2 carrots, peeled and sliced
6 parsnips, peeled but left whole
4 potatoes, cut into wedges
4 beetroots, cut in wedges
1 red onion, cut into wedges
3 cloves garlic, crushed (leave skins on for milder flavor)
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried oregano or thyme
Optional: balsamic vinegar drizzle, chili flakes, or fresh herbs for garnish
INSTRUCTIONS
Wood fired oven prep
Fire up your wood-fired pizza oven and let it burn down to hot embers.
Aim for an oven floor temperature around 220–245°C
Push embers to the side or back and allow for even, ambient heat.
Preparation
In a large bowl, toss all the vegetables with olive oil, salt, pepper, and herbs.
Spread them evenly in a cast iron pan, roasting tray, or heavy-duty baking dish.
Roasting
Place the tray inside the wood-fired oven, close to the mouth, not directly over the embers.
Roast for 15–25 minutes, stirring once or twice for even browning.
Watch for blistered skins, charred edges, and tender texture.
Serve:
Drizzle with a splash of balsamic vinegar or fresh lemon juice.
Garnish with fresh herbs (parsley, thyme, or basil).
Serve hot as a side dish, or over couscous, rice, or crusty bread.
