Roasted Shallots and Carrots with Mustard Glaze

2 Tbsp. extra-virgin olive oil
3 Tbsp. grainy mustard
3 Tbsp. packed light-brown sugar
1 Tbsp. cider vinegar
1 ½ lbs shallots (about 12), root ends trimmed
1 lb medium carrots, cut into 2 ½” pieces
sea salt
black pepper, freshly cracked
2 Tbsp. unsalted butter

Preheat oven to 450°F, 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.