MAPLE-MUSTARD GLAZED CARROTS
Maple syrup brings an extra sweet edge to the carrots making for an irresistible side-dish
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
MAPLE-MUSTARD CHICKEN LEGS WITH POTATOES AND CARROTS
A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish meal for two.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
- Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.
MAPLE MUSTARD CARROTS
This is a great side dish to serve with meat or poultry. I adapted this slightly from a recipe in Company's Coming Weekend Cooking.
Provided by Kate in Ontario
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook carrots in saucepan until tender crisp-about 8-10 minutes.
- Drain and keep warm.
- Add remaining ingredients into same saucepan.
- Cook about 5 minutes until boiling and thickened, stirring occasionally.
- Return carrots to pan and stir until hot and glazed.
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ROASTED CARROTS WITH MAPLE MUSTARD GLAZE - VEGAN ON …
From veganonboard.com
Ratings 1Category Side DishCuisine BritishTotal Time 50 mins
- Preheat the fan oven to 180°C (355°F). Wash and scrub the carrots well. No need to peel them! Cut of the top ends and slice the carrots in half lengthwise. Cut very thick carrots into quarters.
- In an oven tray large enough to spread them out in one layer, coat the carrots in olive oil and roast them for 20 minutes.
- Stir together the maple syrup, mustard and soy sauce for the glaze until well combined. Pour over the carrots and toss them around briefly to coat well. Roast them with the glaze for 15 minutes.
- Stir and turn over the carrots to ensure even cooking. Keep roasting for another 10 minutes.The carrots are done when they are easy to pierce with a fork and have gone a bit brown at the tips and around the edges. They taste best when the glaze has started to caramelise.
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