Roasted Corned Beef with Balsamic Glazed Vegetables

Preheat your oven. Place the corned beef brisket, fat-side up, on a large sheet of aluminum foil.

Spread Dijon mustard evenly over the top of the corned beef.

Sprinkle the contents of the included pickling spice packet over the mustard.

Wrap the corned beef tightly in the aluminum foil and place it in a baking dish.

Bake the corned beef until tender (approximately 1 hour per pound).

On a large baking sheet, combine the carrots, halved fingerling potatoes, and whole garlic cloves.

Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.

Roast the vegetables for about 10 minutes.

Remove the vegetables from the oven, drizzle with balsamic vinegar, and toss again.

Return the vegetables to the oven and continue roasting until tender and caramelized.

Once the corned beef is cooked, carefully open the foil packet. For a crispier top, place it under the broiler for a few minutes until browned.

Let the corned beef rest for at least 10 minutes before slicing against the grain.

Serve the sliced corned beef with the balsamic roasted vegetables and a side of Dijon mustard for dipping.