Mustard-Glazed Shallots and Carrots

Prep Time:
10 mins
Total Time:
50 mins

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


  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons grainy mustard

  • 3 tablespoons packed light-brown sugar

  • 1 tablespoon cider vinegar

  • 1 ½ pounds shallots (about 12), root ends trimmed

  • 1 pound medium carrots, cut into 2 ½-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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