Easy Oven-Simmered Potatoes, Carrots and Onions

Kelly Williams


This is my very easy way to make the most delicious, tender veggies! The baby carrots, onions and butter make everything taste almost sweet! Very good!

(Old photo by me)

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10 Min


2 Hr


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy