2 tablespoons (30 ml) butter

1 tablespoon (15 ml) honey

8 carrots, peeled and cut into sticks (or 12 whole carrots with 1 or 2 inches of greens)

3 pears, firm but ripe, peeled, cored and cut into 6 wedges

1 teaspoon (5 ml) mustard seeds

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F).

Melt the butter and honey in an ovenproof skillet. Add the carrots, pears and mustard seeds and sauté over high heat for about 2 minutes. Season with salt and pepper. Transfer to the oven and roast, stirring frequently, until the carrots are tender, about 45 minutes. Season with salt and pepper.

Serve with Mustard-Roasted Chicken (see recipe).

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