Corned Beef and Carrots with Marmalade-Whiskey Glaze
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/8 teaspoon ground nutmeg
- nonstick vegetable oil spray
- fresh parsley sprigs
- 1 tablespoon dijon mustard plus more for serving
- Carbohydrate 48 g(16%)
- Cholesterol 157 mg(52%)
- Fat 36 g(55%)
- Fiber 4 g(16%)
- Protein 31 g(61%)
- Saturated Fat 11 g(53%)
- Sodium 1705 mg(71%)
- Calories 676
Preparation Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard. Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
Preparation Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard. Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
