Glazed Dijon Carrots Recipes

MAPLE DIJON GLAZED RAINBOW CARROTS

Steps:

• Preheat oven to 425 degrees.
• In a small bowl mix maple syrup, stone ground mustard, dijon mustard, garlic powder, and salt.
• Add carrots to a 13×9 inch baking dish. Pour half of the maple dijon mixture to the carrots. Using your hands toss the carrots to coat with sauce.
• Bake for 20-25 minutes, or until carrots are tender.
• Remove carrots from the oven. Top with the remaining sauce. Garnish with diced chives. (optional: fresh thyme as well)
• Serve.

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.

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.

GLAZED BABY CARROTS DIJONAISE

Steps:

• Cook or steam carrots until they are crisp-tender.
• Melt butter in skillet; add brown sugar and mustard and stir to make a smooth sauce.
• Stir in carrots and coat well.
• Cook 1-2 minutes more, until heated through.
• Serve.

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.