Honey Mustard Broccoli Recipes

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER

A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 9

Sheet-Pan Honey-Balsamic Pork Chop Dinner image

Steps:

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 19 g, TransFat 0 g

Ingredients

3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about 3/4 inch thick)
3 tablespoons honey
1 tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar

HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE

This healthy salmon traybake recipe combines classic flavours of honey and mustard. Cook with Tenderstem® broccoli and new potatoes for a simple and speedy supper

Provided by Alice Johnston

Categories Dinner

Time 45m

Number Of Ingredients 6

Honey mustard salmon, potato and Tenderstem® broccoli traybake image

Steps:

Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.

Nutrition Facts : Calories 470 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

Ingredients

600g new potatoes, halved if large
400g Tenderstem® broccoli
2 tbsp wholegrain mustard
2 tbsp honey
2 tbsp rapeseed or ground nut oil
4 skin-on salmon fillets (about 120g each)

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Provided by Ali Slagle

Categories dinner, lunch, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Roasted Broccoli With Vinegar-Mustard Glaze image

Steps:

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Ingredients

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon unsalted butter
1 tablespoon sherry or red wine vinegar
1 teaspoon Dijon mustard

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Honey Mustard Broccoli Recipes

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER

A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.

HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE

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