Mustard Glazed Carrots And Pearl Onions Recipes

MUSTARD-GLAZED CARROTS

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.

GLAZED CARROTS AND ONIONS

Steps:

• Scrape and slice carrot quite thickly.
• Peel and chop onion.
• Put carrots and onion in saucepan with butter, sugar, salt, pepper and water and cook (I'm assuming at a simmer -- book doesn't state) uncovered until carrots are tender and the water has evaporated.
• Sprinkle with chopped parsley.

GLAZED PEARL ONIONS & CARROTS

Steps:

• Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
• Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
• Bring to a boil, lower heat and simmer for 15 - 20 minutes.
• Drain the vegetables and remove the cinnamon stick.
• Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
• Garnish with finely chopped red peppers.

BROWN SUGAR-GLAZED CARROTS AND ONIONS

Steps:

• Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
• Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
• Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.

MUSTARD GLAZED CARROTS

Steps:

• Combine carrots and water in a 3 quart pan.
• Bring to a boil over high heat.
• Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes).
• Drain well.
• Stir in butter, mustard, and sugar.
• Cook, stirring, until carrots are glazed(1 to 2 minutes).
• Sprinkle with parsley.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

CARROTS AND PEARL ONIONS

Steps:

• In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently. , Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender. , Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.

MUSTARD-GLAZED SHALLOTS AND CARROTS

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.

MUSTARD-GLAZED CARROTS AND PEARL ONIONS

Steps:

• Cook pearl onions in small saucepan of boiling water 3 minutes. Drain. Cool slightly. Peel onions.
• Melt 1 tablespoon butter with oil in large skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes. Add carrots, brown sugar and mustard and stir 2 minutes. Add 1 1/4 cups water and bring to boil. Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes. Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes. Season with salt and pepper.