Mustard-Glazed Shallots And Carrots

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons grainy mustard
• 3 tablespoons packed light-brown sugar
• 1 tablespoon cider vinegar
• 1 1/2 pounds shallots (about 12), root ends trimmed
• 1 pound medium carrots, cut into 2 1/2-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.

extravirgin olive oil, grainy mustard, lightbrown sugar, cider vinegar, shallots, carrots, salt, unsalted butter

Taken from www.epicurious.com/recipes/member/views/mustard-glazed-shallots-and-carrots-50178400 (may not work)