Mustard Glazed Carrots And Pearl Onions Food

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GLAZED CARROTS, PARSNIPS AND PEARL ONIONS



Glazed Carrots, Parsnips and Pearl Onions image

Provided by Ming Tsai

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup carrots, 1/4-inch dice
1 cup parsnips, 1/4-inch dice
1 cup red pearl onions, blanched and peeled
1 cup chicken stock
1 tablespoon dark soy sauce
Salt and black pepper, to taste

Steps:

  • In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
  • Wine Recommendation: Olmos Reward, Frankland Estate, Australia

PEARL ONIONS



Pearl Onions image

"These onions were served at a restaurant I visited in Florida, and the chef's assistant shared the recipe with me. They make a unique side to many entrees."-Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen pearl onions, thawed
2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley.

Nutrition Facts : Calories 91 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

GLAZED CARROTS AND ONIONS



Glazed Carrots and Onions image

Make and share this Glazed Carrots and Onions recipe from Food.com.

Provided by Karen..

Categories     Onions

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb carrot
1 onion
1/4 cup butter
1 teaspoon sugar
salt, to taste
black pepper, to taste
1 cup water
1 tablespoon parsley

Steps:

  • Scrape and slice carrot quite thickly.
  • Peel and chop onion.
  • Put carrots and onion in saucepan with butter, sugar, salt, pepper and water and cook (I'm assuming at a simmer -- book doesn't state) uncovered until carrots are tender and the water has evaporated.
  • Sprinkle with chopped parsley.

Nutrition Facts : Calories 82.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 81.4, Carbohydrate 7.4, Fiber 1.8, Sugar 3.7, Protein 0.7

GLAZED PEARL ONIONS & CARROTS



Glazed Pearl Onions & Carrots image

------This carrot dish was created for RSC 9. I hope you will enjoy all the flavours in this dish the subtle and the bold.------ Please feel free to use as much or as little of the brown sugar as you like.

Provided by Baby Kato

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

6 large carrots, peeled, sliced diagonally
3 parsnips, peeled, sliced into strips
1/2 cup white pearl onion, peeled and halved
1 small cinnamon stick
1 teaspoon fresh orange rind
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon powdered ginger
1 teaspoon fresh fennel seed, ground into powder
1 cup orange juice, fresh squeezed
2 tablespoons sweet butter
2 -2 1/2 tablespoons brown sugar
4 teaspoons red peppers, finely chopped (garnish)

Steps:

  • Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
  • Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
  • Bring to a boil, lower heat and simmer for 15 - 20 minutes.
  • Drain the vegetables and remove the cinnamon stick.
  • Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
  • Garnish with finely chopped red peppers.

Nutrition Facts : Calories 162.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.5, Carbohydrate 26.5, Fiber 3.9, Sugar 18, Protein 1.9

ROASTED ROOT VEGETABLES WITH PEARL ONIONS



Roasted Root Vegetables With Pearl Onions image

This is a fantastic side dish for a Thanksgiving Turkey, and one of my favorite ways to prepare vegetables for the holidays.

Provided by Suzin

Categories     Yam/Sweet Potato

Time 45m

Yield 4 side servings, 4 serving(s)

Number Of Ingredients 12

10 ounces white pearl onions, peeled
3 parsnips
3 carrots
1 large sweet potato
1 turnip
1 cup dark brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup butter, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water

Steps:

  • Cook onions in a large pot of boiling, salted water for 2 minutes.
  • drain.
  • peel root vegetables, and chop into large pieces. leave base end intact for rustic presentation. place in glass baking dish
  • preheat oven to 325 degrees.
  • combine sugar, vinegar and mustard in bowl for glaze.
  • transfer onions to glass baking dish, with root vegetables. add glaze, butter, 1 tsp salt, 1/4 tsp pepper, and 1/2 cup water. toss to coat. cover with foil. roast for 25 mins or till soft, for crisper vegetables remove foil at end of cooking. check seasonings and serve. serves 4.

Nutrition Facts : Calories 420, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 468, Carbohydrate 77.6, Fiber 4.4, Sugar 64.2, Protein 2.8

HEALTHY BROWN SUGAR MUSTARD GLAZED CARROTS



Healthy Brown Sugar Mustard Glazed Carrots image

My version of glazed carrots. These are lightly flavored with brown sugar and mustard and are just as satisfying as heavier versions.

Provided by mollysoda

Categories     < 30 Mins

Time 20m

Yield 5 serving(s)

Number Of Ingredients 5

1 lb baby carrots
2 1/2 tablespoons light brown sugar
1 tablespoon yellow mustard
2 -3 tablespoons water
10 spritzes zero calorie butter-flavored cooking spray

Steps:

  • Steam carrots until tender.
  • In a separate saucepan heat brown sugar mustard and water until warm and dissolved.
  • Drain carrots and place in bowl.
  • Spritz with butter spray and toss.
  • Pour glaze on top of carrots and toss again.
  • Enjoy!

Nutrition Facts : Calories 58.5, Fat 0.1, Sodium 84.8, Carbohydrate 14.3, Fiber 1.7, Sugar 11, Protein 0.6

SIMPLE GLAZED PEARL ONIONS



Simple Glazed Pearl Onions image

Make and share this Simple Glazed Pearl Onions recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
1 lb frozen pearl onions, thawed (can use fresh, cooked and peeled)
3 tablespoons light brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper
2 tablespoons chopped parsley, divided

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides; about 10 - 12 minutes.
  • Add the brown sugar and gently stir in the mustard to make a smooth coating over the onions; add salt, pepper, and 1 tbsp parsley. Cook about 2 minutes longer.
  • Place into a serving bowl and sprinkle with remaining 1 tbsp parsley for garnish.

Nutrition Facts : Calories 157, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 237.2, Carbohydrate 20, Fiber 2.1, Sugar 14.2, Protein 1.2

MUSTARD-GLAZED CARROTS AND PEARL ONIONS



Mustard-Glazed Carrots and Pearl Onions image

Categories     Mustard     Onion     Vegetable     Side     Sauté     Vegetarian     Carrot     Spring     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 7

12 ounces pearl onions
3 tablespoons butter
1 tablespoon vegetable oil
1 pound peeled baby carrots
3 tablespoons (packed) golden brown sugar
2 tablespoons prepared hot English mustard (such as Colman's)
1 1/4 cups water

Steps:

  • Cook pearl onions in small saucepan of boiling water 3 minutes. Drain. Cool slightly. Peel onions.
  • Melt 1 tablespoon butter with oil in large skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes. Add carrots, brown sugar and mustard and stir 2 minutes. Add 1 1/4 cups water and bring to boil. Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes. Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes. Season with salt and pepper.

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