Carrots and Shallots with Mustard Glaze

The mustard-brown sugar glaze gives these roasted vegetables a flavourful lift. Serves up well with any roast, especially pork or ham.

2 Tbsp. extra-virgin olive oil
3 Tbsp. grainy mustard
3 Tbsp. light-brown sugar, packed
1 Tbsp. apple cider vinegar, such as Braggs
1½ lbs shallots, root ends trimmed (~ 12)
1 lb medium carrots, cut into 2½" pieces
coarse sea salt
black pepper, freshly ground
2 Tbsp. butter

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8), 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.

Makes 8 servings.