VEGETABLES WITH MUSTARD SAUCE
Stir up this smooth, delicious sauce in a jiffy in the microwave, and you'll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend..-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.
Nutrition Facts :
VEGETABLE MEDLEY WITH HONEY MUSTARD SAUCE
A frozen vegetable medley recipe is tossed with a zesty honey mustard sauce
Provided by ReadySetEat
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine mustard, honey, water, salt and pepper in small bowl; set aside.
- Melt Parkay in medium skillet over medium-high heat. Add frozen vegetables; cook 3 to 5 minutes or until vegetables are hot.
- Drizzle mustard mixture over cooked vegetables; toss lightly. Serve immediately.
Nutrition Facts : @id https, Calories 118 calories
MAPLE-MUSTARD GLAZED VEGETABLES
These are so good. The vegetables are baked in a sweet glaze. You won't be sorry you made this, it has become one of my family's favorites!
Provided by heatherteeter
Categories Side Dish Vegetables Onion
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, beans, and onion into a 9x13-inch casserole dish.
- Stir maple syrup, soy sauce, mustard, olive oil, and garlic together in a bowl. Pour over veggies and mix until evenly coated. Cover with aluminum foil.
- Roast in the preheated oven for 25 minutes.
- Remove veggies from the oven and remove foil. Stir, ensuring sauce is distributed evenly. Reduce oven temperature to 350 degrees F (175 degrees C).
- Return veggies to the oven and bake, uncovered, for an additional 25 minutes.
- Remove from the oven; toss again. Return to the oven and bake until tender, about 25 minutes more. Serve piping hot or lukewarm.
Nutrition Facts : Calories 231 calories, Carbohydrate 44 g, Fat 4.8 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 652.8 mg, Sugar 11.3 g
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLES WITH MUSTARD
The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.
Provided by Baby Kato
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
- Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
- Let stand 10 minutes and spread in one layer in large baking dish.
- Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
- Try not to break vegetables when turning.
Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
Steps:
- Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
- Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
- Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
- Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
- Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.
VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE
Since October is cancer awareness month I thought I would add my little grain of sand with this nutritionally sound and vitamin filled dish. Courtesy of Better Homes & Gardens with some tweaking by me.
Provided by Manami
Categories Cauliflower
Time 41m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 450F degrees.
- Coat a 15x10x1" baking sheet with spray; set aside.
- In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
- In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
- Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
- Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
- Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
- Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
- Then ENJOY!
Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 2.3, Cholesterol 105.8, Sodium 579.9, Carbohydrate 60.9, Fiber 6.8, Sugar 16.3, Protein 13.2
MARINATED VEGETABLES WITH MUSTARD DILL DRESSING
Steps:
- Make marinade:
- In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
- Preheat oven to 400°F.
- Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
- Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
- In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
- Make dressing:
- In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
- Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.
MOM'S MARINATED VEGETABLES
I got this recipe from my mother and I've never seen anything like it elsewhere. It's great for summer since it's cool and crisp. I like to take it to potlucks since it marinates overnight.
Provided by KBOVER
Categories Appetizers and Snacks
Time 8h40m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
- Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 27.3 g, Fat 5.1 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 21.5 g
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