Lemon Dijon Mustard Honey Baby Carrots Recipes

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LEMON DIJON MUSTARD HONEY BABY CARROTS



Lemon Dijon Mustard Honey Baby Carrots image

Make and share this Lemon Dijon Mustard Honey Baby Carrots recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb baby carrots, whole, steamed until just tender
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1 1/2 teaspoons honey
1 teaspoon lemon juice

Steps:

  • Whisk together the honey, mustard, lemon and olive oil.
  • When carrots are cooked toss with the dressing& serve.

QUICK & EASY HONEY/LEMON BABY CARROTS



Quick & Easy Honey/Lemon Baby Carrots image

Make and share this Quick & Easy Honey/Lemon Baby Carrots recipe from Food.com.

Provided by tamibic

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag tiny baby carrots
2 tablespoons water
2 tablespoons butter
2 tablespoons honey
1 tablespoon fresh lemon juice
1 teaspoon lemon, zest of
1 teaspoon ground ginger

Steps:

  • Place Carrots and water in microwave-safe bowl and cover~ cook 4 minutes In saute pan melt butter, add lemon juice, zest and ginger and cook over low heat for 5 minutes Add carrots and continue to cook for 3-5 minutes longer.

Nutrition Facts : Calories 125.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 139.8, Carbohydrate 18.7, Fiber 3.4, Sugar 14.2, Protein 0.9

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

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