Honey Mustard Glazed Carrots Recipes

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HONEY MUSTARD GLAZED CARROTS



Honey Mustard Glazed Carrots image

These easy 3 Ingredient Honey Mustard Glazed Carrots are the perfect side dish recipe for any meal! The homemade honey mustard glaze is so delicious and is Paleo friendly and gluten free!

Provided by Krista

Categories     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 4

2 bunches of carrots (10-13 carrots)
2 tablespoons stone ground mustard
3 tablespoons raw honey
salt to season

Steps:

  • Preheat oven to 400.
  • Cut off greens from carrots. Wash and place on a baking sheet.
  • In small bowl, add honey and mustard and whisk until combined.
  • Drizzle half of the mixture over the carrots. Rub into the carrots using your hand. Season with salt.
  • Bake for 15-20 minutes, or until tender.
  • Remove from oven and drizzle with the remaining honey mustard mixture.
  • Serve

Nutrition Facts : ServingSize 2 carrots, Calories 86 calories, Sugar 14 g, Sodium 269 mg, Carbohydrate 20 g, Fiber 3 g, Protein 1 g, Cholesterol 0 mg

HONEY-MUSTARD GLAZED CARROTS



Honey-Mustard Glazed Carrots image

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

1 (16 ounce) package baby carrots
2 tablespoons honey mustard
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
2 teaspoons butter
additional sprigs fresh dill weed (to garnish) (optional)

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

GLAZED CARROTS W-MUSTARD & HONEY



Glazed Carrots W-Mustard & Honey image

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

3 lbs carrots, peeled
2 tablespoons butter
2 tablespoons honey or 2 tablespoons packed light brown sugar
4 teaspoons dijon-style mustard
salt & freshly ground black pepper
chopped flat leaf parsley (optional)

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

CARROTS WITH MUSTARD-BROWN SUGAR GLAZE



Carrots with Mustard-Brown Sugar Glaze image

Provided by Food Network

Time 55m

Yield 20 servings

Number Of Ingredients 7

5 pounds carrots, peeled, trimmed, and sliced diagonal, 1-inch thick
1/4 pound butter
1/2 cup brown sugar
1/3 cup Dijon mustard
1 ounce honey
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper

Steps:

  • Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.

HONEY GLAZED CARROTS



Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

GLAZED DIJON CARROTS



Glazed Dijon Carrots image

Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes.

Provided by Lesley Carol

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package baby carrots, sliced
½ cup water
3 tablespoons butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
½ teaspoon ground ginger
¼ teaspoon salt

Steps:

  • Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
  • Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 18.3 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 380.6 mg, Sugar 11.9 g

HONEY MUSTARD CARROTS



Honey Mustard Carrots image

Categories     Mustard     Side     Steam     Vegetarian     Quick & Easy     Carrot     Summer     Honey     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 4

4 medium carrots
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fresh lemon juice

Steps:

  • Cut carrots into 1/4-inch-thick matchsticks and in a steamer steam over boiling water, covered, until tender, 4 to 5 minutes. In a bowl stir together remaining ingredients and salt and pepper to taste and toss with hot carrots.

EASY HONEY MUSTARD CARROTS



Easy Honey Mustard Carrots image

Wonderful color and flavor make fresh carrots a standout side dish. Trisha Kruse - Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 5

4 packages (10 ounces each) julienned carrots
1/2 cup honey
1/4 cup honey mustard
4 teaspoons butter
1/2 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.

Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HONEY-GLAZED ROAST CARROTS



Honey-glazed roast carrots image

Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour

Provided by Sara Buenfeld

Categories     Side dish

Time 1h

Number Of Ingredients 4

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
  • Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HONEY BUTTER GLAZED CARROTS RECIPE BY TASTY



Honey Butter Glazed Carrots Recipe by Tasty image

Here's what you need: butter, garlic, fresh thyme, honey, medium size carrots, salt, pepper, fresh parsley

Provided by Abby Cinco

Yield 2 servings

Number Of Ingredients 8

2 tablespoons butter
1 clove garlic, minced
1 pinch fresh thyme
1 tablespoon honey
5 medium size carrots, cut 2-inches (5 cm) thick
salt, to taste
pepper, to taste
fresh parsley, for garnish

Steps:

  • Preheat the oven to 425°F.
  • Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
  • Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
  • Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
  • Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.

Nutrition Facts : Calories 188 calories, Carbohydrate 21 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, Sugar 15 grams

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

HONEY MUSTARD CARROTS



Honey Mustard Carrots image

After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 pound carrots, julienned
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 to 3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein.

MUSTARD-GLAZED CARROTS



Mustard-Glazed Carrots image

Honey mustard and fresh herbs boost the flavor of naturally sweet carrots in this delicious Healthy Living side dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 4

1 pkg. (10 oz.) frozen baby carrots
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. chopped fresh dill or parsley
1 Tbsp. margarine or butter, melted

Steps:

  • Cook carrots as directed on package.
  • Meanwhile, mix remaining ingredients until well blended.
  • Drain carrots; place in medium bowl. Add mustard mixture; toss to coat.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

MUSTARD-GLAZED SHALLOTS AND CARROTS



Mustard-Glazed Shallots and Carrots image

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

2 tablespoons extra-virgin olive oil
3 tablespoons grainy mustard
3 tablespoons packed light-brown sugar
1 tablespoon cider vinegar
1 1/2 pounds shallots (about 12), root ends trimmed
1 pound medium carrots, cut into 2 1/2-inch pieces
Coarse salt and ground pepper
2 tablespoons unsalted butter

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

HOT MUSTARD AND HONEY GLAZED CHICKEN



Hot Mustard and Honey Glazed Chicken image

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

Provided by Kay Chun

Categories     dinner, easy, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
  • On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
  • Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
  • Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
  • Spoon over pan juices, garnish with scallions and serve with lemon wedges.

HONEY GLAZED CARROTS



Honey Glazed Carrots image

This recipe is sweet but full of flavor and spice...Goes great with pot roast or oven baked chicken...Yum Yum

Provided by JBSRONNIE

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 50m

Yield 5

Number Of Ingredients 10

2 tablespoons vegetable oil
1 pound baby carrots
½ onion, chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
salt and pepper to taste
3 tablespoons honey
3 tablespoons butter, softened

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.
  • Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
  • Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

Nutrition Facts : Calories 192 calories, Carbohydrate 20.2 g, Cholesterol 18.3 mg, Fat 12.5 g, Fiber 3 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 241.7 mg, Sugar 15.6 g

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #side-dishes     #vegetables     #easy     #dinner-party     #kosher     #vegetarian     #dietary     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #carrots     #3-steps-or-less

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