Roasted Garlic Mustard Recipes

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ROASTED GARLIC MUSTARD



Roasted Garlic Mustard image

Provided by Food Network Kitchen

Categories     condiment

Time 35m

Number Of Ingredients 0

Steps:

  • Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

ROASTED GARLIC



Roasted Garlic image

Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!

Provided by Becky

Categories     Side Dish     Vegetables

Time 1h5m

Yield 15

Number Of Ingredients 2

10 medium heads garlic
3 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g

DIJON ROASTED POTATOES



Dijon Roasted Potatoes image

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon thyme
¼ teaspoon rosemary
salt and ground black pepper to taste
5 red potatoes, cut into 1-inch pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
  • Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
  • Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Steps:

  • Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

MUSTARD-ROASTED POTATOES



Mustard-Roasted Potatoes image

Provided by Molly Stevens

Categories     Garlic     Mustard     Potato     Side     Roast     Christmas     Vegetarian     Low Cal     High Fiber     Fall     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Steps:

  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
  • Transfer potatoes to serving bowl.

ROASTED GARLIC AND MUSTARD DIPPING SAUCE - WEIGHT WATCHERS



Roasted Garlic and Mustard Dipping Sauce - Weight Watchers image

I have not tried this recipe. I got the recipe from a Weight Watchers magazines. It is a 2 point value. The garlic for this dipping sauce can be roasted anytime the oven is on; just place the unpeeled cloves on a baking dish. An exact temperature or cooking time is not important as long as the garlic develops a rich, brown color and the flesh becomes soft enough to mash easily. The dipping sauce may be store in the refrigerator for up to 3 days. This dipping sauce is to be served with the New England Shore Dinner. Each serving is 3 tablespoons.

Provided by internetnut

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup low sodium vegetable broth or 1/2 cup chicken broth
2 teaspoons cold water
2 teaspoons cornstarch
1/4 cup malt vinegar
4 roasted garlic cloves, mashed to a paste
2 tablespoons dijon-style mustard
1/2 teaspoon honey
2 tablespoons peanut oil
1/4 teaspoon salt
fresh ground pepper

Steps:

  • Bring the broth to a boil in a saucepan. Stir the water into the cornstarch in a small bowl and drizzle it into the simmering broth, stirring constantly until the mixture boils and thickens, about 1 minute.
  • Remove the pan from the heat; add the vinegar, garlic, mustard, and honey. Let the mixture cool completely; then drizzle in the oil, salt, and pepper, whisking constantly. Serve in small cups.
  • Cooks Tip: To reserve any unused roasted garlic, peel the cloves and place them in a small jar. Cover with cooking or salad oil; then cover jar and refrigerate for up to 4 days. Use the oil in other sauteed dishes that would benefit from subtle roasted garlic aroma.

Nutrition Facts : Calories 48.8, Fat 4.5, SaturatedFat 0.8, Sodium 97.6, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 0.1

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS



Roasted Pork Loin With Mustard Garlic and Herbs image

Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.

Provided by BecR2400

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 lb) boneless pork loin
2 garlic cloves, thinly sliced
3/4 cup coarse grain Dijon mustard
2 tablespoons herbes de provence (or Herbes De Napa)
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350F degrees.
  • Slice small slits all over the pork loin; insert the garlic slivers into the holes.
  • Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
  • Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
  • Remove from the oven, and let rest for 5-10 minutes before slicing.

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