I wanted a way to combine some of the goodies I bought the other day but something that’d be simple and wouldn’t require a lot of hands-on cooking. I was busy frying chicken and making biscuits so putting this in the oven and forgetting about it was just perfect. Although I can repeat this with the vegetables from the supermarket, the incredible flavor of these very fresh carrots made all the difference.
I used sage and rosemary because it’s what I had in the fridge. Dried herbs would be just fine for this recipe. 
- Red Potatoes, 8 to 10 small to medium size
- Carrots, a bunch
- Sweet Onions, 2 or 3
- Sage, 2 to 3 tablespoons, snipped
- Rosemary, 1 to 2 tablespoons, snipped
- Chicken Broth, 1 cup
- Olive Oil
- Coarse Ground Salt and Pepper
Scrub the potatoes and cut them into quarters.
Give your carrots a haircut, as the lovely lady at the produce place says when she offers to cut the greens off for you.
Rinse and peel them.
Slice them into thick rounds.
Slice the onion into rings, including a good bit of the green part.
Snip the herbs.
Toss the vegetables and herbs together in big roaster pan. Season with salt and pepper and drizzle with a little olive oil. Stir it all together until the vegetable are well coated with the oil.
Add the broth. I used it to keep them from getting too browned and sticking to the pan. It also added a little extra flavor.
Bake at 375 for 45 minutes to an hour, or until they’re tender.
Stir them up in the roaster pan to mix all the herbs, oil and remaining broth. Dump them into a serving bowl and enjoy!
{ 9 comments… read them below or add one }
That not only sounds and looks delicious – it tasted WONDERFUL! Thanks for having me over for dinner – it was a taste delight and I can’t wait to see the rest of the recipes from last night on the blog! Your biscuits (that I believe are already on here) were the best I have ever had. I will try the vegetables this week since I have all the ingredients.
You’re welcome and you know you’re welcome to come over any time!
What great shots!! I especially love the one of the oil being poured. The carrots looks so fantastic and fresh. Wow.
oh yum, now I am inspired, I do the same combo w/ sweet potatos and brussel sprouts added to the mix.
I did brussels with this meal and sweet potatoes are coming later this week
Wow.Really cool pics! I bookmarked thos post at Stumbleupon.
Thanks for sharing.
Gorgeous site and recipe post. I use red onions instead of sweet which is nice too. Oh, thanks for the broth tip, I’ll have to try it out this evening.
Red onions are great too. If I hadn’t run across these sweets, straight from the field via the tractor pulling up to the produce stand I would’ve used red.
Wow – I searched the web for a recipe for roasted red potatoes, carrots and onions and came across your blog. I am bowled over by the pictures and recipes and can’t wait to try more of them!
I added garlic to my potatoes and can’t wait for dinner tonight!