Savory Corned Beef Brisket with Maple-Mustard Glaze and Roasted Root Vegetables

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

In a small bowl, mix together 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar to create the glaze.

Place the brisket in a large roasting pan and brush half of the glaze over the top. Cover the pan tightly with aluminum foil and place it in the preheated oven.

Roast the brisket for 3 hours, basting it with the remaining glaze every hour. While the brisket is roasting, prepare the root vegetables by peeling and chopping 2 large carrots, 1 large parsnip, and 1 medium sweet potato into bite-sized pieces.

Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a separate bowl.

After the brisket has roasted for 3 hours, remove the foil and add the root vegetables to the roasting pan around the brisket.

Return the pan to the oven and roast for an additional 45 minutes, or until the vegetables are tender and the brisket reaches an internal temperature of 190°F.

Once done, remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain.

Serve the sliced brisket with the roasted root vegetables on the side, drizzling any pan juices over the top for added flavor.