Corned Beef and Carrots with Marmalade-Whiskey Glaze
A delicious twist on traditional corned beef featuring a sweet and savory glaze made with orange marmalade and Irish whiskey, served with glazed roasted carrots. Perfect for a special dinner or St. Patrick's Day celebration.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup sweet orange marmalade
- •½ cup Irish whiskey
- •⅛ teaspoon ground nutmeg
- •1 tablespoon Dijon mustard
- •2¼ pound corned beef
- •12 whole carrots
- •4 sprigs parsley
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
35 min
