Mustard Roasted Potatoes, Carrots and Shallots

Putting together a festive meal is easy with these intensely flavored vegetables coated with an herbed honey mustard sauce and roasted to perfection. Perfectly complements beef, poultry or pork.


2 pounds small red skinned potatoes, halved
6 large carrots, peeled and cut into 2-inch pieces
4 large shallots, halved
8 large cloves garlic, peeled
1/2 cup country style Dijon mustard
3 tablespoons olive oil
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme
salt and pepper to taste


Preheat oven to 400°. Line a large roasting pan with foil. Coat foil with non-stick cooking spray.

Place vegetables on the prepared roasting pan.

In a bowl whisk together all sauce ingredients. Spoon over vegetables and carefully toss to coat. Roast in oven 45 minutes. Stir vegetables and continue roasting for 15 more minutes. Sprinkle with salt and pepper. Let cool for several minutes to allow flavors to develop.

Serves: 4-6

golden blossom honey product