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Here’s how to make the very best braised vegetables, a cozy and healthy side dish that tastes like it’s been roasting all day!

Braised vegetables
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When Alex said he was going to make braised vegetables for me, I was dubious. Then, I tasted them and immediately exclaimed, “Wow!” These vegetables taste like they’ve been roasting under a chicken all day long. While they’re plant based and healthy, they’re bursting with flavor that takes cozy to the next level. These braised veggies are the perfect side dish to any main, with the jewel toned purple onion and orange carrot. Ready to get braising?

Braised vegetables on platter

How to make braised vegetables (easier than you think!)

Braised vegetables sound fancy, but here’s the thing. They’re humble and easy to make! What is braising? It’s a cooking method where food is sauteed at high temperature, then baked in a liquid in the oven. This technique is often used with meat, and often vegetables are braised with the meat at the same time. But you can also braise vegetables on their own! Here are the basic steps of how to do it (or go to the recipe below):

Step 1: Chop the vegetables, then saute the onion, carrots and celery.

While you preheat the oven to 350 degrees, chop the veggies. The vegetables can be cut into rather large chunks here (see below for the approximate size). You’re going for a rustic feel. To braise the veggies, you’ll need a Dutch oven or large cast iron pot with a lid. Drizzle in some olive oil and saute the onion for 2 minutes, then add the carrot for another two minutes. This will get the tougher veggies soften, as well as infuse flavor.

Vegetables in pot

Step 2: Add potatoes, seasonings, and water to the pot and bake for about 45 minutes.

Next, throw in the remaining ingredients: the potatoes, garlic, herbs, and balsamic vinegar, which gives a tangy undertone. Add water and cover the pot. Now, here’s the easy part: throw it in the oven and bake for 45 to 55 minutes, until the largest vegetable chunks are tender when pierced with a fork. An incredible aroma will start to fill your kitchen!

Step 3: Remove the veggies and reduce the pan juices until thickened. Then serve!

Once the braised vegetables are tender, remove them to a platter with a slotted spoon. Here’s where it gets fancy: you’ll notice there are lots of juices left in the bottom of the pot. You’ll return the pot to the stovetop and simmer it for about 5 minutes until the juices reduce by about half. Then you can spoon this sauce over the veggies before serving. It’s tangy and savory, and heightens the flavor even more!

Drizzling sauce on braised vegetables

Ways to serve braised vegetables

How do these braised vegetables turn out? Tender, savory, and homey, infused with herbs and with heightened flavor from those tangy pan juices. They taste like they’ve been roasted with a chicken, but there’s no meat to speak of! It’s great for a cozy, hearty meal, be it meatless or served with a traditional meaty entree. It’s a healthy, whole food plant based (WFPB) side dish that’s full of so much flavor, it pleases everyone. Here are some great ways to serve these braised vegetables (outside the traditional roast):

Braised vegetables

More healthy side dish recipes

Braising is perfect for the fall and winter when you’re looking for comforting, homey sides. Here are a few more healthy side dish recipes to compliment your fall and winter meals!

  • Best Roasted Vegetables Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.
  • Easy Arugula Salad Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. Add pomegranate seeds for wintery flair.
  • Lemony Steamed Green Beans These zesty steamed green beans are the epitome of an easy side dish! This healthy recipe rounds out just about any dinner. Or try our other Steamed Vegetables!

This braised vegetables recipe is…

Vegetarian, gluten-free, plant-based, vegan, and dairy-free.

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Braised vegetables

Braised Vegetables (Healthy & Cozy Side Dish)

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x


Here’s how to make the very best braised vegetables, a cozy and healthy side dish that tastes like it’s been roasting all day!


  • 1 medium yellow onion
  • 1 medium red onion
  • 2 large carrots
  • 2 celery ribs
  • 4 medium waxy red potatoes
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon each dried oregano, tarragon and thyme
  • 1 teaspoon kosher salt
  • 2 tablespoons balsamic vinegar
  • 1 cup water


  1. Preheat the oven to 350 degrees Farenheit.
  2. Cut the onions into large strips. Peel and slice the carrots. Slice the celery. Dice the potatoes into bite-sized chunks (no need to peel). Peel the garlic, leaving it whole.
  3. In an oven-proof Dutch oven or cast iron pan with a lid, heat the olive oil on the stovetop over medium heat. Add the onions and cook for 2 minutes, stirring occasionally. Add the carrots and celery and cook 2 minutes until browned. Remove from the heat.
  4. Stir in the potatoes, garlic, oregano, tarragon, thyme, kosher salt, and balsamic vinegar. Add the water and cover the pot.
  5. Place the pot in the oven and cook for 45 to 55 minutes, until the largest vegetables are tender.
  6. When the vegetables are done, remove them to a platter using a slotted spoon. Return the pot to the stovetop and simmer the pan juices for 5 minutes until they are reduced by about half. Drizzle the juices over the vegetables and serve.
  • Category: Side Dish
  • Method: Braised
  • Cuisine: French

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Madeline Frawley says:

    Could you tell me what a serving is of your recipe for braised vegetables? A lot of recipes that I look up don’t tell exactly how much a serving is. I’m assuming a serving is one cup but I need to know for sure and would appreciate you telling me. Thank you

    1. Alex Overhiser says:

      We don’t have a specific measurement, sorry!

  2. Cindy Hayes says:

    I’m anxious to try this recipe. Question…. it says 2 “stalks” of celery. To me, a stalk is the bunch…. which is 8-12 ribs of celery. Does it mean 2 ribs? Or is it 2 full “stalks”?

    1. Sonja Overhiser says:

      You are correct: it is celery ribs! We’ve updated the recipe. Thank you!

    2. says:

      For the spices, do you mean 1 teaspoon EACH of oregano, tarragon, and thyme, or COMBINED?

      1. Sonja Overhiser says:

        1 teaspoon EACH — thank you so much! We’ve updated this typo in the recipe. Thanks for catching that!

    3. Carol Copeland says:

      How do I make this in the morning and then store it to have for supper or next day

      1. Alex Overhiser says:

        Just refrigerate and warm in a skillet.