Glazed Corned Beef, Irish-American Colcannon and Roasted Carrots with Thyme

Ingredients

• 2 lb russet potatoes (Peeled and cut into 1-inch cubes)
• 8 cups water (For boiling potatoes)
• 1 tbsp sea salt (For boiling water)
• 0.5 cup unsalted butter (Divided into two 1/4 cup portions)
• 5 cups green cabbage (Finely shredded, from about 1/2 a medium head)
• 0.5 cup scallions (Thinly sliced, both green and white parts)
• 0.5 cup whole milk (Warm)
• 0.5 tsp black pepper (Freshly ground, or to taste)

Instructions

1. 1

   Boil the Potatoes

   • Place the peeled and cubed potatoes in a large pot. Add the water and 1 tablespoon of sea salt.
   • Ensure the potatoes are covered by at least one inch of water.
   • Bring to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook for 15-20 minutes, until the potatoes are very tender and easily pierced with a fork.
2. 2

   Sauté the Cabbage and Scallions

   • While the potatoes are boiling, melt 1/4 cup of butter in a large skillet or Dutch oven over medium heat.
   • Add the shredded cabbage and cook, stirring frequently, for 5-7 minutes until it has wilted and become tender.
   • Add the sliced scallions to the skillet and cook for another 1-2 minutes until they are fragrant and slightly softened.
   • Remove the skillet from the heat and set aside.
3. 3

   Mash and Combine

   • Once the potatoes are cooked, drain them completely in a colander.
   • Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture, then turn off the heat.
   • Return the drained potatoes to the hot, dry pot. Let them sit for a minute to steam dry.
   • Mash the potatoes thoroughly with a potato masher or ricer until no lumps remain.
   • Gently warm the whole milk and the remaining 1/4 cup of butter in a small saucepan or in the microwave. Do not boil.
   • Pour the warm milk and butter mixture into the mashed potatoes. Use a wooden spoon or spatula to beat until creamy and smooth. Avoid overmixing.
   • Fold the cooked cabbage and scallion mixture into the potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently to combine, then taste and adjust seasoning if necessary.
4. 4

   Serve

   • Transfer the colcannon to a warm serving bowl.
   • For a traditional presentation, create a well in the center of the colcannon and place an extra pat of butter in it to melt.
   • Serve immediately while hot.

Ingredients

• 2 lb carrots (peeled and cut into 2-inch pieces or halved lengthwise if small)
• 2 tbsp olive oil (extra virgin recommended)
• 1 tbsp fresh thyme (leaves stripped from stems)
• 0.75 tsp sea salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat Oven and Prepare Carrots

   • Position a rack in the center of your oven and preheat to 400°F (200°C).
   • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
   • If you haven't already, wash, peel, and cut the carrots into uniform 2-inch pieces. For smaller carrots, you can simply halve them lengthwise.
2. 2

   Season the Carrots

   • In a large mixing bowl, place the prepared carrots.
   • Drizzle with olive oil, then sprinkle with the fresh thyme leaves, sea salt, and freshly ground black pepper.
   • Toss thoroughly with your hands or a spatula until every carrot piece is evenly coated in oil and seasonings.
3. 3

   Roast to Perfection

   • Spread the seasoned carrots in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will cause them to steam rather than roast. Use two sheets if necessary.
   • Place the baking sheet in the preheated oven and roast for 25-30 minutes.
   • Flip the carrots halfway through the cooking time (around the 15-minute mark) to ensure even browning and caramelization.
   • The carrots are done when they are tender enough to be easily pierced with a fork and have developed golden-brown, slightly crispy edges.
4. 4

   Garnish and Serve

   • Carefully remove the baking sheet from the oven.
   • Transfer the roasted carrots to a serving platter.
   • Garnish with fresh chopped parsley, if using, for a pop of color and fresh flavor.
   • Serve immediately while warm.