Potatoes and Carrots Baked in Gravy
Indulge in the comforting flavors of Potatoes and Carrots Baked in Gravy, a hearty and wholesome dish that’s perfect for family dinners or a cozy night in. This recipe marries tender chunks of potatoes and sweet carrots with a luscious homemade gravy infused with aromatic thyme, garlic, and a hint of bay leaf. The vegetables are roasted to golden perfection under a rich, savory sauce, ensuring every bite is packed with flavor. Simple yet satisfying, this one-dish recipe is easy to prepare and bakes beautifully in under an hour. Serve it as a rustic side dish or a standout vegetarian entrée, topped with a sprinkle of fresh parsley for a burst of color and freshness. Make this oven-baked classic your go-to comfort food for busy weeknights or casual gatherings! Keywords: potatoes and carrots baked in gravy, homemade gravy, roasted vegetables, comfort food, easy baked dinner.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 4 medium Carrots
- 1 medium Yellow Onion
- 3 cloves Garlic
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Beef or Vegetable Stock
- 1 teaspoon Dried Thyme
- 1 leaf Bay Leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 2 tablespoons Fresh Parsley
Instructions
Preheat the oven to 375°F (190°C).
Peel the potatoes and carrots. Cut the potatoes into large chunks and slice the carrots into thick rounds.
Dice the onion and mince the garlic.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour over the onion-garlic mixture and stir constantly, cooking for about 1-2 minutes to make a roux.
Gradually pour in the stock, whisking constantly to prevent lumps from forming. Continue to stir the mixture until it thickens into a gravy, about 3-4 minutes.
Stir in the dried thyme, bay leaf, salt, and black pepper. Simmer for an additional 2 minutes, then remove from heat.
In a large baking dish, toss the potato and carrot pieces with olive oil. Pour the prepared gravy over the vegetables, ensuring all pieces are coated evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the potatoes and carrots are tender and slightly golden on top.
Sprinkle with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4501 mg | 196% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 28.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5537 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
