Sweet Potatoes And Greens With Honey Mustard Glaze 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.

GLAZED SWEET POTATOES

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

ROASTED SWEET POTATOES WITH HONEY GLAZE

Steps:

• Preheat oven to 350°F. Arrange sweet potatoes in 13x9x2-inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.

OVEN ROASTED HONEY-GLAZED SWEET POTATOES

Steps:

• Set oven to 350 degrees F.
• Pat all the potato cubes thoroughly dry using paper towel/s.
• Arrange the sweet potato cubes (if possible in a single layer) in a lightly-buttered 13 x 9-inch dish.
• In a small saucepan or the microwave stir together butter, honey and lemon juice until butter melts.
• Pour butter mixture over the sweet potatoes; toss well to coat.
• Sprinkle with salt and lots of black pepper.
• Bake uncovered until just fork-tender stirring and turning with a spatula or wooden spoon (about 40 minutes, might take shorter or longer time depending on the size of sweet potato pieces, try not overbake the sweet potatoes or they will be too soft).

MUSTARD-GLAZED ROAST NEW POTATOES

Steps:

• Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
• To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

HONEY MUSTARD CHICKEN & SWEET POTATO SHEET PAN DINNER

Steps:

• Preheat oven to 400°F.
• Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
• Place chicken breasts between two layers of Saran wrap and tendering by hitting with a rolling pin or tenderizer until they are even and 1/2 inch thick.
• Add 1/2 cup honey mustard to a gallon resealable bag with the chicken breasts. Place in the refrigerator to marinate.
• Peel and chop the sweet potatoes into 1/2 inch thick pieces. Chop onion into 1 inch pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.
• Bake at 400°F for 20 minutes.
• Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don't place on top of the vegetables.
• Bake an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
• Remove from the oven and serve with additional honey mustard for dipping.

HONEY-MUSTARD ROASTED CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
• In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
• Bake at 425 for 30 minutes.
• Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
• Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.

SWEET POTATOES AND GREENS WITH HONEY-MUSTARD GLAZE

Steps:

• Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
• Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper.