Best 2 Mustard Honey Glazed Vegetables Recipes
**Mustard Honey Glazed Vegetables: A Medley of Roasted Delights**
Welcome to a culinary symphony where vegetables take center stage, glazed in a tantalizing blend of mustard and honey. Our collection of recipes presents a harmonious fusion of flavors, transforming ordinary veggies into extraordinary delicacies. From tender carrots and broccoli to vibrant bell peppers and succulent zucchini, each recipe promises a unique taste journey. These dishes not only gratify your taste buds but also provide a symphony of colors and textures, turning your plate into a vibrant masterpiece. Whether you're a seasoned cook or a culinary novice, these recipes guarantee a hassle-free and rewarding cooking experience, leaving you with a delightful symphony of flavors that will leave you craving for more.
HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES
Steps:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
- PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
- WINE: Rosemont GSM, Australia
MUSTARD HONEY GLAZED VEGETABLES
This one looks yummy and supposed to be done on the BBQ but I think it would work just as well in the oven on about 180 for the same amount of time..
Provided by The Flying Chef
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel carrots, trim carrots, beetroot, turnips and onions leaving about 3cm of stem remaining.
- Combine remaining ingredients in a small pan and stir until butter has melted and all the ingredients have combined.
- Place vegetables in a disposable baking dish and pour honey butter mix over stir to coat.
- Cook in a covered BBQ, using indirect heat, following the manufacturer's instructions for approx 40 min's or until browned and tender.
Tips:
- Choose vegetables that have a natural sweetness, such as carrots, parsnips, sweet potatoes, and butternut squash.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Use a large skillet or roasting pan to cook the vegetables so that they have plenty of room to caramelize.
- Don't overcrowd the pan or roasting pan, or the vegetables will steam instead of roast.
- Roast the vegetables at a high temperature so that they get a nice caramelized crust.
- Toss the vegetables with the mustard-honey glaze halfway through cooking to ensure that they are evenly coated.
- Serve the vegetables immediately while they are still hot and crispy.
Conclusion:
Mustard-honey glazed vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in the oven or cooked in a skillet. The mustard-honey glaze gives the vegetables a sweet and tangy flavor that is sure to please everyone at the table.
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