Best 2 Mustard Honey Glazed Vegetables Recipes

Mustard honey glazed vegetables are a medley of colorful and nutritious ingredients brought together in a sweet and flavorful combination. This dish features a variety of vegetables coated in a delectable glaze made from mustard and honey, resulting in a tantalizing sweet and tangy taste. The vegetables, such as carrots, broccoli, bell peppers, and onions, are roasted in the oven until they are tender-crisp and caramelized. The glaze adds a glossy sheen to the vegetables, enhancing their visual appeal and flavor. Mustard honey glazed vegetables are an excellent side dish for various protein-based mains or can be enjoyed as a vegetarian meal.

Here are our top 2 tried and tested recipes!

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables image

Provided by Ming Tsai

Categories main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

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

Mustard Honey Glazed Vegetables image

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

Ingredients

500 g baby carrots
600 g baby beets
500 g baby turnips
600 g bunch spring onions
40 g butter
1/4 cup honey
2 tablespoons grainy mustard
1 tablespoon lemon juice

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 firm vegetables. This will help them hold their shape and not get too mushy when roasted.

Cut the vegetables into uniform-sized pieces. This will help them cook evenly.

Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them brown and caramelize.

Roast the vegetables at a high temperature. This will help them get tender on the inside and crispy on the outside.

Make the glaze while the vegetables are roasting. This will give the flavors time to meld together.

Brush the vegetables with the glaze during the last few minutes of roasting. This will help them get a nice, glossy finish.

Serve the vegetables immediately. They're best when they're hot and fresh out of the oven.

Conclusion:

Mustard-honey glazed vegetables are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They're perfect for a weeknight meal or a special occasion dinner. The vegetables are roasted until tender and caramelized, then brushed with a sweet and tangy glaze. The glaze adds a wonderful flavor to the vegetables and makes them irresistible. Mustard-honey glazed vegetables are a great way to get your kids to eat their vegetables, and they're also a healthy and delicious snack.

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