Glazed Dijon Carrots Food

GLAZED DIJON CARROTS

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.

MAPLE DIJON GLAZED RAINBOW CARROTS

Steps:

• Preheat oven to 425 degrees.
• In a small bowl mix maple syrup, stone ground mustard, dijon mustard, garlic powder, and salt.
• Add carrots to a 13×9 inch baking dish. Pour half of the maple dijon mixture to the carrots. Using your hands toss the carrots to coat with sauce.
• Bake for 20-25 minutes, or until carrots are tender.
• Remove carrots from the oven. Top with the remaining sauce. Garnish with diced chives. (optional: fresh thyme as well)
• Serve.

CHUTNEY-GLAZED CARROTS

Steps:

• Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.

GLAZED BABY CARROTS DIJONAISE

Steps:

• Cook or steam carrots until they are crisp-tender.
• Melt butter in skillet; add brown sugar and mustard and stir to make a smooth sauce.
• Stir in carrots and coat well.
• Cook 1-2 minutes more, until heated through.
• Serve.

CARROTS WITH MUSTARD-BROWN SUGAR GLAZE

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.

FRENCH GLAZED CARROTS

Steps:

• Cut carrots cross-wise to make 1/4 inch slices.
• Heat butter in a cooking pan.
• Add carrots, sugar, and water or chicken stock.
• Bring to a boil and cover.
• Simmer until tender.
• Remove carrots and reduce liquid until syrup-like consistency is reached.
• Return carrots and coat in syrup.
• Season with salt if desired.
• Garnish with lemon slices and parsley.

GLAZED DIJON CARROTS

Steps:

• In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat.

HONEY-GLAZED CARROTS

Steps:

• Heat the oven to 350 degrees.
• Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
• Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
• Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

GLAZED CARROTS

Steps:

• Cook the carrots until tender.
• Melt the butter and add the other ingredients.
• Heat, stirring until sugar has dissolved and glaze is hot. Add the drained carrots and turn them to coat. Cheers Doreen, Doreen Randal, Wanganui.
• New Zealand.

GLAZED CARROTS WITH CIDER

Steps:

• Trim the tops and bottoms of the carrots.
• Peel or scrape them and then cut them into julienne strips.
• Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
• Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
• Add the cider and stock, bring to the boil and stir in the Dijon mustard.
• Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
• Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
• Remove from the heat, stir in the parsley and spoon into a warmed serving dish.

DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190˚C).
• In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
• Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
• Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
• Brush the mustard mixture evenly over the top and sides of the tenderloin.
• Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
• Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
• While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
• Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
• Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
• Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
• Enjoy!

DIJON GLAZED CARROTS

Steps:

• In a covered medium saucepan, cook carrots in small amount of boiling water for 8 to 10 minutes or until tender-crisp.
• Drain.
• Remove from pan; keep warm.
• In same saucepan, over medium heat, melt butter.
• Stir in brown sugar and mustard until combined.
• Stir in carrots.
• Cook and stir for 2 minutes or until carrots are glazed.
• Sprinkle with parsley.