Roasted Baby Potatoes with Caramelized Shallots

2 lb assorted baby potatoes (red, gold, blue and or fingerling) halved lengthwise
1 cup sliced shallots (1/4 inch)
2 tablespoons olive oil
1 1/2 tablespoons coarse-grain Dijon mustard
1 tablespoon chopped fresh thyme, plus sprigs for garnish
1/2 teaspoon coarse sea salt
1/2 teaspoon pepper

Heat oven to 400 degrees F. Coat large rimmed baking sheet with cooking spray. Combine potatoes a d shallots in large bowl. Whisk all remaining ingredients in small bowl, except thyme sprigs; toss with potatoe mixture until coated. Arrange in single layer on baking sheet.

Bake 35 to 45 minutes or until potatoes are fork-tender and lightly browned and shallots are caramelized, turning with spatula every 10 to 15 minutes. Garnish with thyme sprigs.

Makes about 4 (1 1/4 cup) servings