Easy Oven-Simmered Potatoes, Carrots and Onions

Recipe by Wildflour
READY IN: 2hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups chicken bouillon, more if needed
  • 4
    tablespoons butter
  • 1
    teaspoon thyme
  • 12
    teaspoon italian seasoning
  • 14
    teaspoon pepper
  • 12
    teaspoon garlic powder, more if desired
  • 4 -6
    red potatoes, unpeeled (quartered or cut into small chunks)
  • 1
    sweet onion, chopped
  • 1 12 - 2
    cups baby carrots (or 1/2 small bag)
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DIRECTIONS

  • In large baking dish with lid, place all ingredients.*There should be enough liquid to just cover.
  • Cover and bake in 350ºF oven for about 2 hours or til very tender.
  • Stir occasionally.
  • This goes nicely, (and easily), with roasted chicken which bakes for the same amount of time at the same temperature. A no-fuss meal!
  • *If you substitute chicken broth for the bouillon, you will need to add salt.
  • **You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan.
  • Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.
  • Add slowly to get the desired thickness of gravy. You may not need it all, or may want to add even more. (Thicken it to your own liking).
  • ***You can also make this on the stove quickly if desired. Bring to a boil, then simmer til veggies are tender. About 20-30 minutes.
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