Mustard-Glazed Shallots and Carrots

The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.

  • Prep:
  • Total Time:
  • Servings: 8

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.

Cook's Notes

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).


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