Paula Deens Roasted Carrots Recipes

PAULA DEEN'S ROASTED CARROTS

Paula Deen's Roasted Carrots image

I buy the baby carrots already peeled and cleaned, but you can peel and quarter large carrots if you prefer. "House Seasoning" consists of: 1 cup of salt 1/4 cup of Pepper 1/4 cup of Garlic Powder It can be kept in a labeled shaker on your spice rack

Provided by Kerry Ciulla

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb baby carrots
2 tablespoons olive oil
1 teaspoon house seasoning
2 tablespoons butter
2 tablespoons parsley

Steps:

Preheat oven to 350 degrees.
In a large bowl, coat the carrots with the olive oil. Toss with the House Seasoning and place in a Roasting Pan. Roast until tender, approximately 30 minutes. Remove from the oven and toss the carrots with butter and chopped parsley.
Enjoy!

Nutrition Facts : Calories 100.7, Fat 8.4, SaturatedFat 3.1, Cholesterol 10.2, Sodium 87.1, Carbohydrate 6.3, Fiber 1.4, Sugar 3.6, Protein 0.6

RICH POT ROAST FROM PAULA DEEN

Rich Pot Roast from Paula Deen image

I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.

Provided by CIndytc

Categories Roast Beef

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (3 -4 lb) boneless chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup onion, thinly sliced wedges
3 garlic cloves, crushed
2 bay leaves
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Preheat oven to 350 degrees.
For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
Cooks Note:.
If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.

Nutrition Facts : Calories 346.7, Fat 16.2, SaturatedFat 5.7, Cholesterol 112.3, Sodium 15017.2, Carbohydrate 12.4, Fiber 1.7, Sugar 2.1, Protein 38.1

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