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Mustard-Glazed Shallots and Carrots

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    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).
    Everyday Food, December 2010
    • Prep Time 10 minutes
    • Total Time 50 minutes
    • Yield Serves 8
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    • karyn_snyder
      22 Dec, 2011

      My guests loved this recipe!

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