Corned Beef, Cabbage, Carrots and New Potatoes
- Scrub and halve potatoes. Trim, peel, and half carrots lengthwise. In 2-1/2- to 3-quart microwave-safe dish combine potatoes, carrots, and 2 Tbsp. water. Cook, covered, on high 8 minutes, stirring once. Cut cabbage in wedges; add to carrots and potatoes in dish. Cook, covered, on high 4 minutes, until cabbage is crisp-tender.
- Heat broiler. Place potatoes, carrots, and cabbage in 15x10x1-inch baking pan. Drizzle oil; sprinkle salt and pepper. Broil, 3 to 4 inches from heat, 5 minutes.
- Meanwhile, slice beef. Cook in hot 12-inch skillet over medium-high heat, 1 minute on each side. Add 2 Tbsp. water; reduce to low. Cover and heat through. To serve, drizzle beef, cabbage, carrots, and potatoes with pan juices. Combine mustard and honey to pass. Makes 4 servings.
Nutrition Facts (Corned Beef, Cabbage, Carrots and New Potatoes)
- Per serving:
- 537 kcal cal.,
- 29 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 15 g monounsatured fat),
- 111 mg chol.,
- 1657 mg sodium,
- 44 g carb.,
- 8 g fiber,
- 16 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet