Herb-Infused Corned Beef with Spring Vegetable Medley and Mustard-Dill Sauce

Begin by preheating your oven to 300°F. Rinse the corned beef under cold water to remove excess brine, then pat it dry with paper towels.

In a small bowl, combine 2 tablespoons of Dijon mustard, 1 tablespoon of honey, and 1 teaspoon of freshly chopped dill to create a glaze.

Rub this mixture all over the corned beef, ensuring it is evenly coated. Place the corned beef in a roasting pan and cover it tightly with aluminum foil.

Roast in the preheated oven for 3 hours, or until the meat is tender. While the beef is roasting, prepare the spring vegetable medley.

Chop 1 cup of asparagus, 1 cup of snap peas, and 1 cup of baby carrots into bite-sized pieces. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the chopped vegetables and sauté for 5-7 minutes, or until they are tender but still crisp. Season with salt and pepper to taste.

For the mustard-dill sauce, whisk together 1/4 cup of Greek yogurt, 2 tablespoons of Dijon mustard, 1 tablespoon of fresh dill, and the juice of 1 lemon in a small bowl.

Once the corned beef is done roasting, remove it from the oven and let it rest for 10 minutes before slicing.

Serve the sliced corned beef on a platter, surrounded by the sautéed spring vegetables, and drizzle the mustard-dill sauce over the top.

Garnish with additional fresh dill for a pop of color and flavor.