It always seems a shame not to use the space in the pan under a roast, and not to use that amount of oven heat for more than just one item.This carrot dish is an easy one to tack on to whatever meat you are roasting and all you really need to do is add some sour cream and mustard to the carrots at the end of your roast or bird's cooking time. That being said, it is also a nice dish as part of a vegetarian meal, as a side for rice or quinoa, in which case, I suggest adding a tablespoon of oil to the recipe and roasting the carrots on a foil lined baking dish.
8 carrots, halved lengthwise and cut in thirds
2 Tbsps Dijon mustard
2 Tbsps sour cream
2 tsps white wine
1 tsp olive oil
Salt if needed
Place the carrots at the bottom of an oven safe pan. Drizzle with the olive oil and roll the carrots around so as to get as much of the carrots slicked with oil as possible. One teaspoon is not a lot so do your best/
Place whatever roast or bird you are cooking this with on top of the carrots. I did this with a roast chicken which did not quite cover all the carrots, so half way through the chicken's cooking time of 90 minutes, I gingerly lifted it up, scooped out the carrots that were underneath it and replaced them with the carrots that had been hanging out on the edges of the pan. This ensured uniform cooking. If making this on its own on a baking tray, check to see if the carrots are done at 50 minutes. You want them tender with a slight bite, no mushiness.
When the roast/bird is done, remove it to a carving board and let it rest under a foil tent while you finish the carrots.
Add the mustard, sour cream and wine to the pan with the carrots in it, stir and allow to cook in the oven for 5 minutes more. The ingredients will meld with the pan juices and coat the sides of the carrots. If making this as a stand alone dish, heat the ingredients together in a small pan until combined, maybe add a tablespoon of butter to mimic the pan juices, and pour over the carrots.
After 5 minutes, remove from the oven, stir to make sure the ingredients are combined. Check for salt (I didn't feel that the dish needed any as the pan juices were salty enough) and baste the carrots so that they all have a coat of sauce. Serve with the roast or bird with which you baked this.