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Honey Mustard Roasted Carrots

11/9/2024

I think carrots might be my favorite vegetable. And it's funny because I really only like them when they are tender!! Raw carrot - no thanks. Soft, juicy, tender carrot? YES PLEASEEEE.

These honey mustard roasted carrots are the perfect side dish!! Perfect for holidays because they look fancy and pretty but they're actually SO easy to make. I love how they are sweet and salty at the same time, and super super soft from the marinade.

WHAT YOU NEED:

24 peeled carrots
homemade honey mustard
parmesan cheese
black pepper

for the homemade honey mustard

1/4 cup dijon mustard (I love Maille's Original Dijon)
1/2 cup mayo
1/4 cup honey
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

WHAT TO DO:

Preheat the oven to 400 degrees F.
Wash the carrots and dry with a clean towel.
Mix the honey mustard sauce in a bowl and pour over the carrots. Save any excess to use as a drizzle and dipping sauce!
Cook the carrots on a baking sheet in the oven for 30-40 minutes. Every oven is different, some ovens will need more or less time to ensure the carrots are tender. Test with a fork, they should be decently firm but also should be soft enough to pierce with a fork.
Plate the carrots, drizzle with any leftover sauce and top off with freshly grated parmesan cheese and fresh cracked black pepper.

1 Comment

Pretzel Crusted Chicken + Hot Honey Mustard Drizzle

11/9/2024

4 Comments

I've always been skeptical of pretzel crusted chicken recipes and finally had the desire to try things out because I had a feeling the flavor and texture would be so perfect to pair with creamy honey mustard sauce! The end result was WAY better than I had hoped - truly one of my favorite ways to eat chicken from here on out!!

WHAT YOU NEED:
for the hot honey mustard

1/4 + 1 tbsp cup dijon mustard
1/4 cup hot honey
1/2 cup mayo

**If you want to use Maille Mustard's Hot Honey Dijon - do 3/4 cup of that and 1/2 cup mayo!
for the chicken

6 boneless skinless chicken breasts pounded super thin
16 oz (on standard size bag) pretzels of choice
6 eggs - to be seasonsed with 3 tbsp dijon mustard
3 cups flour - to be seasoned with 1 tbsp garlic powder, 1 tsp salt, 1 tsp pepper
Neutral oil for frying - amount depends on what size pan/skillet you use

WHAT TO DO:

Combine the honey mustard ingredients in a jar and mix until smooth and fully combined - feel free to adjust the texture with half a teaspoon of water if needed, you want it to be pourable. Set aside until it's time to drizzle at the end.
Pound out the chicken breasts until super thin.
Crush up the pretzels until they turn into a breading texture - food processor is best.
You'll need three large shallow bowls for breading the chicken, place each of the breading ingredients into each bowl. One for the eggs, one for the flour and one for the pretzel crumbs. (Ps - the eggs need to be whisked in their bowl!)
Whisk 2 tbsp dijon mustard and a pinch of salt into the eggs.
Season the bowl of flour with 1 tbsp garlic powder, 1 tsp salt and 1 tsp black pepper.
Now it's time to bread the chicken - dip each chicken breast into the flour until it's coated. Then dip it into the egg until covered, and then straight into the pretzel crumbs until covered. Transfer the completely coated chicken to a wire rack until it's time to fry.
We're going to do a shallow fry, so fill a deep skillet with enough oil so that it's at least 1/2 inch thick. (I use light olive oil for frying.)
Fry as many pieces of chicken that fit comfortably into your pan without crowding too much. The chicken should need about 5 minutes per side - the crumbs will turn golden brown and the center of the chicken should be fully cooked and not pink anymore.
I like to place the pieces of cooked chicken on paper towels in order to absorb any excess oil from frying.
Once the chicken has slightly cooled, plate it drizzle the hot honey mustard sauce on top and garnish with micro greens or herbs of choice.

4 Comments

Honey Mustard Roasted Carrots

Pretzel Crusted Chicken + Hot Honey Mustard Drizzle

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