Mustard Glazed Baby Carrots Recipes

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MUSTARD GLAZED CARROTS



Mustard Glazed Carrots image

This recipe is from Sunset Favorites II. This combines mustard which my daughter likes with a vegetable.

Provided by Lavender Lynn

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs carrots, cut into 1/4 inch slanting slices
1/2 cup water
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons Dijon mustard
2 tablespoons brown sugar
parsley, chopped

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.

Nutrition Facts : Calories 135.5, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 242.1, Carbohydrate 19.4, Fiber 4.5, Sugar 11.7, Protein 1.8

MUSTARD-GLAZED CARROTS



Mustard-Glazed Carrots image

"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

1 pound fresh baby carrots
2 tablespoons honey mustard
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
2 teaspoons butter

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

GLAZED BABY CARROTS



Glazed Baby Carrots image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
  • So good for my eyes!

MUSTARD-GLAZED BABY CARROTS



Mustard-Glazed Baby Carrots image

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

1 pound peeled baby carrots
2 tablespoons unsalted butter
1 teaspoon sugar
1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each Dijon and whole-grain mustard)

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.

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.

GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

BABY CARROTS WITH BROWN SUGAR AND MUSTARD



Baby Carrots With Brown Sugar and Mustard image

Make and share this Baby Carrots With Brown Sugar and Mustard recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb baby carrots
3 tablespoons unsalted butter
2 1/2 tablespoons light brown sugar
1 tablespoon stone ground dijon mustard

Steps:

  • Blanch, steam, or microwave carrots until tender-crisp. Drain well.
  • Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce.
  • Add carrots and toss to coat. Cook 1 minute longer.

Nutrition Facts : Calories 99.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 62, Carbohydrate 11.8, Fiber 1.4, Sugar 9.1, Protein 0.5

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

HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS



Honey-Mustard Chicken With Glazed Baby Carrots image

This was a packet dinner I threw together at the last minute. It was very tasty. You can do a zillion things with chicken and this certainly satisfied us! I only made this for two people, but you can add your own personal touch or adjust the ingredients to your own taste.

Provided by VickyJ

Categories     Chicken

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

1 whole chicken breast, butterflied
1 -2 tablespoon prepared mustard
1 tablespoon honey
1 minced garlic clove
salt and pepper
2 tablespoons Italian dressing, as a marinade
1 (8 ounce) bag carrots
1 tablespoon brown sugar
1 tablespoon honey
salt
pepper

Steps:

  • Preheat oven to 350-375°.
  • Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
  • Coat both sides of chicken with salt and pepper, honey and mustard.
  • Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
  • Coat carrots in honey.
  • Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
  • Wrap securely in foil, poking holes to allow steam to escape.
  • Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.

Nutrition Facts : Calories 436, Fat 18.2, SaturatedFat 4.6, Cholesterol 92.8, Sodium 407.4, Carbohydrate 37.4, Fiber 3.5, Sugar 30.6, Protein 31.8

MAPLE-MUSTARD GLAZED CARROTS



Maple-mustard glazed carrots image

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

1.3kg carrots
50g butter
1 tbsp maple syrup
1 rounded tbsp wholegrain mustard

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

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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Top Asked Questions

How do you make glazed carrots?
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).
How do you make baby carrots?
Ingredients 1 1/2 to 2 pounds baby carrots 1 1/2 teaspoons Kosher salt 4 tablespoons butter 4 tablespoons honey 3 tablespoons brown sugar (packed) Juice of 1/2 lemon Kosher salt (to taste) Freshly ground black pepper (to taste) Garnish: 2 tablespoons fresh parsley (chopped)
How to cook carrots in the oven with mustard?
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.
Are honey mustard glazed carrots healthy for the New Year?
These Honey Mustard Glazed Carrots will be a hit this holiday season AND are a perfect healthy side for the new year! Bon Appetite my friends!

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