Roasted Carrots with Dijon and Herbs

1 lb carrots, peeled and cut into equal sized hunks

1 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons Herbs De Provence

1 tablespoon butter

1 shallot, sliced

1 tablespoon Dijon mustard

Salt and pepper

Toss the carrots with the olive oil, garlic, and herbs in a baking dish or small roasting pan. Season to taste with salt and pepper and roast in a 425 – 450 degree oven for 25 minutes, or until tender. In a small saucepan, melt the butter over medium low heat and sauté the shallots until they become translucent. Turn off the heat and add the mustard, stirring to combine. When the carrots are done, toss them with the Dijon/shallot mixture.