Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Mustard-Glazed Shallots and Carrots 3.6 (41) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 8 The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift. Ingredients 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 Directions 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). Rate it Print