Glazed Carrots Dijon Mustard

Preheat oven to 425 degrees. Salt and pepper to taste.

Silan Dijon Roasted Carrots Recipe Roasted Carrots Carrots Carrot Recipes

1 pound of carrots peeled topped tailed and cut into manageable chunks about 12 inch 1 TBS butter 2 TBS Maple Syrup I like the Grade B Amber 12 tsp Dijon mustard 1 tsp grainy mustard pinch salt freshly ground black pepper to taste chopped parsley to garnish optional Place your carrots into a saucepan filled with lightly salted water to cover.

Glazed carrots dijon mustard. Bring to a boil over high heat. DIRECTIONS Combine carrots and water in a 3 quart pan. 1 tablespoon dijon mustard.

2 teaspoons whole grain mustard optional ¼ teaspoon grated nutmeg. Return the carrots to the pan and set over medium heat. Add carrots to a medium saucepan.

¼ cup dark amber real maple syrup. Instructions Peel carrots then slice on the diagonal into ½-inch rounds. Add carrots to a 139 inch baking dish.

Transfer to a warmed serving bowl and sprinkle with the chives. Dijon mustard 1 tsp. Add the butter mustard and brown sugar season with salt and pepper and stir gently to coat.

Ingredients 1 12 lb. Kosher salt 12 tsp. Olive oil 2 Tbsp.

Freshly ground pepper 12 tsp. Baby-cut carrots 2 Tbsp. In a small bowl mix maple syrup stone ground mustard dijon mustard garlic powder and salt.

Instructions Checklist Step 1 Place carrots and 12 cup water in a medium skillet over medium-high heat. 2 to 3 teaspoons finely chopped fresh thyme leaves. Reduce heat and simmer partially covered 6 minutes or until liquid almost evaporates.

Cover reduce heat to medium and cook until crisp-tender. Bring to a boil. To make the honey mustard glaze simply mix the three ingredients in a clean jam jar and shake with the lid on to combine.

Add salt and fill pot with water. Bring carrots to a boil over high heat then reduce. Cook the carrots in boiling water until crisp-tender and drain.

Cook stirring constantly until the carrots are evenly glazed. Then cook butter brown sugar a touch of Dijon mustard and white wine vinegar to make a balanced glaze. After the first 30 minutes remove the vegetables from the oven.

2 lbs carrots multiple colors if possible 4 tablespoons butter. Serve this simple side. 3 to 4 tablespoons chopped flat leaf parsley.

Pour half of the maple dijon.

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