Corned Beef and Carrots with Marmalade-Whiskey Glaze

Ingredients for Corned Beef and Carrots with Marmalade-Whiskey Glaze

• Nonstick vegetable oil spray

• 240ml sweet orange marmalade

• 120ml Irish whiskey

• 1/8 teaspoons ground nutmeg

• 1 tablespoon Dijon mustard plus more for serving

• 1 2- to 1.0kg piece lean fully cooked corned beef

• 12 carrots, peeled, halved lengthwise

• Fresh parsley sprigs

How to make Corned Beef and Carrots with Marmalade-Whiskey Glaze

Preheat oven to 218°C. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 180ml , stirring often, about 7 minutes. Mix in 1 tablespoon mustard.

Generously brush corned beef all over with glaze; place in centre of prepared sheet. Toss carrots and 35g 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.