- 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).
This dish can be roasted at the same time as the Mustard-Roasted Chicken.