BAKED HONEY GLAZED CARROTS RECIPES

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

Steps:

• Preheat oven to 300 degrees F.
• Combine the marmalade, honey, brown sugar, dijion, and grainy mustard. Set aside.
• Trim corned beef of excess fat.
• Rinse and pat dry the beef.
• In a large dutch oven, heat 2 teaspoons olive or canola oil over medium-high heat.
• Add the beef to the pan and cook until browned, 2-4 minutes.
• Flip to the other side.
• Add the onion and garlic around the beef. Cook for 2-4 minutes more until the other side has browned.
• Add the carrot, celery, bay leaves, thyme, peppercorn and cloves.
• Pour the 3-4 cups water into the pot (water should reach mid way point of the beef).
• Bring to a boil, cover, and transfer to the oven for 3-4 hours, or until meat is very tender.
• Remove meat from the dutch oven.
• Preheat oven to 375 degrees F. Line a broiler pan with foil, then place the corned beef on top.
• Spread it with the glaze (reserving excess for serving) and bake at 375 degrees F for 10 minutes.
• Remove from the oven and let rest for 5-10 minutes before slicing.
• Serve topped with extra glaze.
• Serve along side Roasted Cabbage with Lemon and boiled red potatoes (tossed with butter and parsley) and carrots (or you can roast the vegetables too).