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Mustard-Glazed Shallots and Carrots

While the Herb-Crusted Standing Rib Roast is resting, cook this side dish in the roasting pan with drippings (and omit the oil from recipe).

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Mustard-Glazed Shallots and Carrots

Source: Everyday Food, December 2010


  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons grainy mustard
  • 3 tablespoons packed light-brown sugar
  • 1 tablespoon cider vinegar
  • 1 1/2 pounds shallots (about 12), root ends trimmed
  • 1 pound medium carrots, cut into 2 1/2-inch pieces
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter


  1. Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.

Reviews (2)

  • posuri 9 Mar, 2013

    This is an amazing recipe perfect for Christmas dinner or Easter lunch. It's sweet, savory and absolutely flavorful. It's was a hit!

  • karyn_snyder 22 Dec, 2011

    My guests loved this recipe!

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