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!