Easy Honey Mustard Carrots Food

HONEY MUSTARD GLAZED CARROTS

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

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

HONEY MUSTARD CARROTS

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.

EASY HONEY MUSTARD CARROTS

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.

HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS

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.

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.

CARROTS IN HONEY MUSTARD SAUCE

Steps:

• Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
• Drain unless you have reduced all the water.
• Place butter, dark brown sugar, mustard and honey in heavy saucepan.
• Cook over low heat, stirring constantly until thick and syrupy.
• Add cooked carrots and toss to coat them with sauce.
• Season to taste (use white pepper instead of black).
• Serve hot, sprinkled generously with the chopped parsley.

HONEY-GLAZED ROAST CARROTS

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.