Corned Beef and Carrots with Marmalade-Whiskey Glaze

I made this for my St. Patrick's Day feast. I also served cabbage and Irish Soda Bread as well. I bought corned beef that wasn't cooked, so I had to cook it the night before (it took a couple hours). It was a great meal. I felt very Irish!

Bon Appetit, March 2006

Prep: 20 Minutes

Total: 55 minutes (includes roasting time)

6 Servings

Nonstick vegetable oil spray

1 cup sweet orange marmalade

1/2 cup Irish whiskey

1/8 tsp ground nutmeg

1 tbsp Dijon mustard plus more for serving

1 2 to 2 1/4 lb piece lean fully cooked corned beef

12 carrots, peeled, halved lengthwise

Fresh parsley springs

Preheat oven to 425. 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 tbsp 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.