Best Easy Oven Simmered Potatoes Carrots And Onions Recipes

Easy Oven-Simmered Potatoes, Carrots and Onions image

Provided by Wildflour

Categories Vegetable

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 285.3, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 661.7, Carbohydrate 41.2, Fiber 5.6, Sugar 6.6, Protein 5.2

Easy Oven-Simmered Potatoes, Carrots and Onions image

Provided by Kelly Williams

Categories Vegetables

Time 2h10m

Number Of Ingredients 9

2 cups chicken bouillon, i use superior touch better than bouillon chicken base
4 Tbsp butter
1 tsp dried thyme
1/2 tsp italian seasoning
1/4 tsp pepper
1/2 tsp garlic powder, more if desired
4-6 medium-sized red or yukon gold potatoes, unpeeled and quartered or cut into large chunks
1 sweet onion, chopped (white or vidalia)
1/2 of a small bag baby carrots, more or less

Steps:

1. 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 Tbl. cornstarch mixed with 1 Tbl. 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. This is nice for when serving with meats that take much less time such as pork chops.

Easy Oven-Simmered Potatoes, Carrots and Onions image

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

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.