Corned Beef and Carrots with Marmalade-Whiskey Glaze

Name: Corned Beef and Carrots with Marmalade-Whiskey Glaze
Yield: 4 servings
Ingredients: 1 Nonstick vegetable oil spray; 1 1 cup sweet orange marmalade; 1 1/2 cup Irish whiskey; 1 1/8 teaspoon ground nutmeg; 1 1 tablespoon Dijon mustard plus more for serving; 1 1 2- to 2 1/4-pound piece lean fully cooked corned beef; 1 12 carrots, peeled, halved lengthwise; 1 Fresh parsley sprigs

From the kitchen of Carly

Corned beef gets a sophisticated upgrade with a marmalade-whiskey glaze that caramelizes to glossy perfection. Roasted carrots soak up that sweet-spiced richness while the meat stays tender. It's comfort food with surprising elegance and genuinely impressive flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Nonstick vegetable oil spray
11 cup sweet orange marmalade
11/2 cup Irish whiskey
11/8 teaspoon ground nutmeg
11 tablespoon Dijon mustard plus more for serving
11 2- to 2 1/4-pound piece lean fully cooked corned beef
112 carrots, peeled, halved lengthwise
1Fresh parsley sprigs

Instructions

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.