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

Gallery

Recipe Summary

prep:
10 mins
total:
50 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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).

Reviews (3)

40 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
04/30/2019
This is a great flavorful recipe! It is my go-to side dish at Christmas, Easter, T-giving and friends and family always rave about this dish. I added parsnips and chopped up the shallots more like julienne slices (rather than whole like in the picture), the thinner the slices the faster they cook and the more crispy burnt end you get.
Rating: Unrated
03/09/2013
This is an amazing recipe perfect for Christmas dinner or Easter lunch. It's sweet, savory and absolutely flavorful. It's was a hit!
Rating: Unrated
12/22/2011
My guests loved this recipe!
Advertisement