Herb Roasted Potatoes, Carrots and Onions

February 22, 2010

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!

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{ 17 comments… read them below or add one }

1 Lynn February 22, 2010 at 5:36 pm

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.


2 Karen Bove February 22, 2010 at 5:39 pm

You’re welcome and you know you’re welcome to come over any time!


3 Memoria February 22, 2010 at 9:35 pm

What great shots!! I especially love the one of the oil being poured. The carrots looks so fantastic and fresh. Wow.


4 Thunja February 22, 2010 at 10:40 pm

oh yum, now I am inspired, I do the same combo w/ sweet potatos and brussel sprouts added to the mix.


5 Karen Bove February 22, 2010 at 10:52 pm

I did brussels with this meal and sweet potatoes are coming later this week :)


6 Carsten February 23, 2010 at 5:08 am

Wow.Really cool pics! I bookmarked thos post at Stumbleupon.
Thanks for sharing.


7 Aaron February 26, 2010 at 5:33 pm

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. :-)


8 Karen Bove February 26, 2010 at 5:53 pm

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.


9 Angela June 13, 2010 at 5:37 pm

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!


10 Jagadeesh Andrew Owens October 18, 2011 at 3:07 pm

Wonderful layout and photos.


11 Michelle April 5, 2012 at 10:35 am

Awesome pics! Can’t wait to try the recipe for a family gathering this weekend. Bookmarked the page too. Will share it with my sisters.


12 Lisa February 13, 2013 at 2:50 pm

Beautifully photographed! I will be making this recipe this evening. I have Rosemary and thyme on hand, so I’ll use those two herbs instead. I like the idea of using the broth so they don’t stick to the pan. Thanks for the great recipe…can’t wait to try it!


13 j.k. May 26, 2013 at 7:16 pm

Great recipe, just wanted to note, incase any one does things without thinking, as I often do, *Be sure not to use TOO MANY CARROTS, although we really like them, they will OverPower most everything if you use too many. Just thought I would throw that in the mix.


14 Nita September 23, 2013 at 10:59 am

Wonderful pics makes me hungry. I think I will try out your recipe with the addition of garlic, squash, and broccoli. The idea sounds good with barbequed chicken wings and legs.


15 gjersy January 31, 2014 at 10:06 pm

AWESOME! Sad how most everyone adds stuff to your wonderful meal!? I want to say it’s awesome the way it is, THANKS BUD!


16 Aya February 2, 2014 at 6:05 am

Sad? No!!! One of the best parts of cooking is exploration and adding things you know you like and hope will work with amazing recipes, then finding out what fits your personal taste! Shucks, if this is sad I don’t understand life.


17 Aya February 2, 2014 at 6:07 am

BTW, I’m preparing this recipe now and I can’t wait to eat/serve it! Your pictures are wonderful!


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