Honey Mustard Roasted Potatoes Food

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

HONEY ROASTED POTATOES

Steps:

• Preheat oven to 375 degF (190 degC).
• Lightly coat a baking dish with cooking spray.
• Lay potatoes in single layer in baking dish and scatter onions on top.
• In a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes.
• Bake in oven for 35 minutes or until tender, stirring halfway through.

HONEY MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
• In a gallon-size zip-lock bag, combine all of the ingredients except the parsley. Shake everything until the potatoes are coated.
• Spread the coated potatoes out on the baking sheet in a single layer.
• Bake the potatoes for 20 minutes. Remove from the oven and flip all of them over. Return to the oven for another 15 minutes and continue baking until the edges of the potatoes are a deep golden brown.
• Remove from the oven and garnish with parsley before serving.

DIJON HONEY MUSTARD ROASTED POTATOES

Steps:

• Place potatoes in a bowl.
• Mix the garlic, mustard, and honey together and pour over potatoes and stir to coat Put into a shallow baking dish and bake at 400 F until fork tender (about 15 minutes).

HONEY MUSTARD ROASTED POTATOES

Steps:

• Peel potatoes and cut into 6 to 8 pieces.
• Cover potatoes with salted water in large saucepan.
• Bring to a boil over medium-high heat. Cook potatoes 12 to 15 minutes or until jsut tender, drain.
• Combine mustard, honey and thyme in small bowl.
• toss potatoes with honey-thyme mustard in large bowl until evenly coated.
• Arrange potatoes on foil-lined baking sheet coated with nonstick cooking spray.
• Bake at 375 degrees for 20 minutes or until potatoes begin to brown around edges.
• Season to taste with salt and pepper.

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

HONEY MUSTARD KIELBASA AND POTATOES

Steps:

• In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
• In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
• Toss to coat well.
• Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
• Garnish with parsley.

ROASTED HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

MINI HONEY-MUSTARD MEATLOAVES WITH ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
• In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
• Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
• Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

HONEY ROASTED RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
• Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
• Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

ROASTED HONEY DIJON POTATOES

Steps:

• Set oven to 375 degrees.
• Mix together mustard, honey, oil and salt and pepper; add to the potatoes and onion slices.
• Pour the sauce over potato/onion then toss well coate.
• Place in a greased baking pan.
• Bake for 35-40 minutes or until potatoes are tender.
• Sprinkle fresh parsley over potatoes.