Corned Beef

• 1 lb tiny new potatoes
• 1 lb baby carrots
• 1 small head savoy cabbage
• 2 tablespoons olive oil
• 1 lb cooked deli corned beef, unsliced
• 2 tablespoons spicy brown mustard
• 2 tablespoons honey

1. Scrub and halve potatoes.
2. Trim, peel, and half carrots lengthwise.
3. In 2 1/2 to 3 quart microwave safe dish combine potatoes, carrots, and 2 tablespoons water.
4. Cook, covered on high 8 minutes, stirring once.
5. Cut cabbage in wedges; add to carrots and potatoes in dish.
6. Cook, covered, on high 4 minutes, until cabbage is crisp tender.
7. Heat broiler.
8. Place potatoes, carrots, and cabbage in 15x10x1 inch baking pan.
9. Drizzle oil; sprinke salt and pepper.
10. Broil, 3 to 4 inches from heat, 5 minutes.
11. Meanwhile, slice beef.
12. Cook in hot 12 inch skillet over medium high heat, 1 minute on each side.
13. Add 2 tablespoons water; reduce to low.
14. Cover and heat through.
15. To serve, drizzle beef, cabbage, carrots, and potatoes with pan juices.
16. Combine mustard and honey to pass.

tiny new potatoes, baby carrots, head savoy cabbage, olive oil, beef, brown mustard, honey

Taken from www.food.com/recipe/corned-beef-413587 (may not work)