Mustard Glazed Carrots Recipes
MUSTARD-GLAZED CARROTS
"Ever since I served these carrots on Thanksgiving a couple of years ago, this recipe is my most requested side dish at family dinners," says field editor Kelly Kirby of Westville, Nova Scotia.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain. Add the mustard, dill and butter; stir until butter is melted.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 172mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MUSTARD GLAZED CARROTS
A simple side dish.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. Blend mustard, dill and margarine.
- 2. Toss with hot carrots.
- 3. Serve immediately.
MUSTARD-GLAZED SHALLOTS AND CARROTS
The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.
Nutrition Facts : Calories 157 g, Fat 6 g, Fiber 2 g, Protein 2 g
GLAZED CARROTS W-MUSTARD & HONEY
Make and share this Glazed Carrots W-Mustard & Honey recipe from Food.com.
Provided by Nana Lee
Categories Vegetable
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Cut carrots into 3-inch lengths; halve or quarter the thicker ones so that they'll cook evenly.
- Steam or boil carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander.
- In a medium skillet, melt butter with honey or brown sugar, then stir in mustard and carrots and season with salt and plenty of pepper.
- Cook over medium heat several minutes until well coated and bubbling.
- Toss with chopped parsley, if desired, and serve.
Nutrition Facts : Calories 111.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 138.4, Carbohydrate 20.7, Fiber 4.8, Sugar 12.1, Protein 1.6
HONEY-MUSTARD GLAZED CARROTS
From TOH--instead of honey (which tastes good with carrots but is too sweet, IMHO), this recipe uses honey-mustard. I haven't made it yet, but I plan to try it soon.
Provided by Halcyon Eve
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place 1" water in a large saucepan and add carrots. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until crisp-tender. Drain.
- Add mustard, dill, and butter to carrots. Stir until butter is melted. Garnish with sprigs of dill, if desired.
Nutrition Facts : Calories 72.1, Fat 2.8, SaturatedFat 1.3, Cholesterol 5, Sodium 172.8, Carbohydrate 11.6, Fiber 3.4, Sugar 6.8, Protein 0.8
MUSTARD-GLAZED BABY CARROTS
Provided by Melissa Roberts
Categories Mustard Side Vegetarian Quick & Easy Carrot Fall Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
- Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.
MAPLE-MUSTARD GLAZED CARROTS
Maple syrup brings an extra sweet edge to the carrots making for an irresistible side-dish
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
- Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
- Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.
Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
MUSTARD GLAZED CARROTS
I have never been one for heavy sauces, so when it comes to vegetables, the simpler the better! I have been making these carrots for years, and they are so good that I always end up eating the leftovers for breakfast! I usually cut the recipe in half and that is sufficient for four people
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the carrots into slices. Cook in water for 6 - 8 minutes, depending on preference.
- Combine rest of ingredients (can be made ahead of time and set aside).
- Drain carrots; placing them back in pot to heat off the last of the water. Add ingredients and mix until butter is melted.
Nutrition Facts : Calories 131.3, Fat 6.5, SaturatedFat 3.7, Cholesterol 15.3, Sodium 267.5, Carbohydrate 18.2, Fiber 3.4, Sugar 11.9, Protein 1.5
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