Name: Roasted Corned Beef and Cabbage with Horseradish Cream Sauce
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat); 4 tablespoons unsalted butter, (melted); 2 tablespoons prepared horseradish; 1½ teaspoons salt; ¼ teaspoon ground black pepper; 6 medium carrots, (cut into 2-in (5-cm) chunks); 1¼ lb small gold potatoes, (about 2.5-in (6.5-cm) diameter, halved); 1 very small green cabbage (cored and cut into ½-in (13-mm)-thick slices (see note)); 2 tablespoons chopped Italian parsley, (for garnish (optional)); 1 cup sour cream; 2 tablespoons prepared horseradish, (plus more to taste); 1 tablespoon Dijon mustard; 1 teaspoon white wine vinegar; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon sugar

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corned beef and cabbage in bowl with horseradish cream sauce on side

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Upgrade your St. Patrick’s Day feast with this corned beef and cabbage recipe, featuring slow-roasted corned beef, tender-crisp veggies, and a zesty horseradish cream sauce.