Dijon Glazed Carrots Recipes

SLOW COOKER HONEY-DIJON GLAZED CARROTS

Steps:

• Slow cook the carrots: Place the carrots into your slow cooker. Add the water and 1 teaspoon of kosher salt. Cover and cook the carrots on low for 4 to 6 hours, or until tender when pierced with a fork. Drain the water from the carrots and return them to the slow cooker.
• Add the glaze: In a separate bowl, whisk together the remaining salt, butter, honey, Dijon mustard, sage, and black pepper until they are blended well. Pour the honey-Dijon mustard glaze over the carrots. Toss the carrots in the glaze to coat evenly. Season with more salt and pepper to taste.
• Serve: Reduce the slow cooker's temperature to warm. The carrots are now ready to serve, or you can cover them and hold on warm anywhere from 1 to 2 hours.

CHUTNEY-GLAZED CARROTS

Steps:

• Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.

DIJON GLAZED CARROTS

Steps:

• In a covered medium saucepan, cook carrots in small amount of boiling water for 8 to 10 minutes or until tender-crisp.
• Drain.
• Remove from pan; keep warm.
• In same saucepan, over medium heat, melt butter.
• Stir in brown sugar and mustard until combined.
• Stir in carrots.
• Cook and stir for 2 minutes or until carrots are glazed.
• Sprinkle with parsley.

MAPLE-MUSTARD GLAZED CARROTS

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

DIJON GLAZED CARROTS

Steps:

• 1. In a covered medium saucepan, cook carrots in small amount of boiling water for 8 to 10 minutes or until tender-crisp. Drain.
• 2. Remove from pan; keep warm.
• 3. In same saucepan, over medium heat, melt butter.
• 4. Stir in brown sugar and mustard until combined.
• 5. Stir in carrots.
• 6. Cook and stir for 2 minutes or until carrots are glazed.
• 7. Sprinkle with parsley.

DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190˚C).
• In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
• Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
• Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
• Brush the mustard mixture evenly over the top and sides of the tenderloin.
• Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
• Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
• While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
• Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
• Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
• Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
• Enjoy!