Honey Mustard Steamed Carrots Food

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HONEY MUSTARD CARROTS



Honey Mustard Carrots image

After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 pound carrots, julienned
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 to 3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein.

STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE



Steamed Carrots with Lemon-Dill Vinaigrette image

These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Zest and juice of 1 medium lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
1/3 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
Kosher salt
3 pounds carrots with greens trimmed to 1-inch

Steps:

  • Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
  • Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

HONEY GLAZED CARROTS



Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

GLAZED DIJON CARROTS



Glazed Dijon Carrots image

Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes.

Provided by Lesley Carol

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package baby carrots, sliced
½ cup water
3 tablespoons butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
½ teaspoon ground ginger
¼ teaspoon salt

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.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 18.3 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 380.6 mg, Sugar 11.9 g

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

CARROTS IN HONEY MUSTARD SAUCE



Carrots in Honey Mustard Sauce image

Make and share this Carrots in Honey Mustard Sauce recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb carrot, trimmed,scraped and sliced thin
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1/4 cup dark brown sugar
1 -2 tablespoon prepared mustard (to taste)
2 tablespoons honey
1/4 cup chopped parsley

Steps:

  • Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
  • Drain unless you have reduced all the water.
  • Place butter, dark brown sugar, mustard and honey in heavy saucepan.
  • Cook over low heat, stirring constantly until thick and syrupy.
  • Add cooked carrots and toss to coat them with sauce.
  • Season to taste (use white pepper instead of black).
  • Serve hot, sprinkled generously with the chopped parsley.

HONEY MUSTARD CARROTS



Honey Mustard Carrots image

Categories     Mustard     Side     Steam     Vegetarian     Quick & Easy     Carrot     Summer     Honey     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 4

4 medium carrots
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fresh lemon juice

Steps:

  • Cut carrots into 1/4-inch-thick matchsticks and in a steamer steam over boiling water, covered, until tender, 4 to 5 minutes. In a bowl stir together remaining ingredients and salt and pepper to taste and toss with hot carrots.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES



Roasted Honey-Mustard Chicken Thighs with Vegetables image

This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.

Provided by Deb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 10

3 tablespoons Dijon mustard
3 tablespoons honey
lemon, juiced
½ teaspoon dried thyme
salt and pepper to taste
10 skinless, boneless chicken thighs
8 carrots, sliced
1 bunch fresh asparagus, cut into thirds
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
  • Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
  • Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393.1 calories, Carbohydrate 24.4 g, Cholesterol 122.4 mg, Fat 18 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 5.3 g, Sodium 404.5 mg, Sugar 14.6 g

LEMON DIJON MUSTARD HONEY BABY CARROTS



Lemon Dijon Mustard Honey Baby Carrots image

Make and share this Lemon Dijon Mustard Honey Baby Carrots recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb baby carrots, whole, steamed until just tender
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1 1/2 teaspoons honey
1 teaspoon lemon juice

Steps:

  • Whisk together the honey, mustard, lemon and olive oil.
  • When carrots are cooked toss with the dressing& serve.

STICKY CARROTS WITH THYME & HONEY



Sticky carrots with thyme & honey image

Give your carrots some flavour with this easy idea using small Chantenay carrots and just three other ingredients

Provided by Good Food team

Categories     Buffet, Side dish

Time 35m

Number Of Ingredients 4

1kg Chantenay carrots , unpeeled, larger ones halved
25g butter
few thyme sprigs
1 tbsp honey

Steps:

  • Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.

Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium

EASY HONEY MUSTARD CARROTS



Easy Honey Mustard Carrots image

Wonderful color and flavor make fresh carrots a standout side dish. Trisha Kruse - Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 5

4 packages (10 ounces each) julienned carrots
1/2 cup honey
1/4 cup honey mustard
4 teaspoons butter
1/2 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.

Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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