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Honey-Mustard Glazed Corned Beef with Warm Tangy Roasted Potatoes & Green Beans
Preparation
15 Mins
Cooking time
45 Mins
Serving
4
This all-in-one meal transforms humble corned beef into something genuinely exciting with a sticky, tangy honey-mustard glaze that ties every component together. Everything roasts or simmers in harmony, so you’re not juggling a dozen timers — just one satisfying dinner landing on the table at once.
Ingredients
For the Corned Beef & Glaze
- 1.5 lb cooked corned beef, sliced about ½ in thick
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp black pepper
For the Roasted Potatoes
- 1.5 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Green Beans
- 12 oz fresh green beans, trimmed
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
Steps
- Preheat your oven to 425°F and line a large baking sheet with foil. Go ahead and lightly grease a second smaller baking dish or oven-safe skillet for the corned beef — you’ll need both.
- In a large bowl, toss the halved potatoes with the olive oil, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until well coated. Spread them cut-side down in a single layer on one half of the large baking sheet. Slide them into the oven and set a timer for 20 minutes.
- While the potatoes start roasting, whisk together the Dijon mustard, honey, apple cider vinegar, and garlic powder in a small bowl to make the corned beef glaze. Arrange the corned beef slices slightly overlapping in your prepared baking dish and pour the glaze generously over the top, spreading it to coat each slice.
- When the 20-minute timer goes off, push the potatoes to one side of the baking sheet to make room, or use a second rack. Add the corned beef dish to the oven. Set a new timer for 20 minutes.
- While the corned beef and potatoes finish cooking, toss the green beans in a bowl with the olive oil, honey, apple cider vinegar, salt, and pepper.
- At the 10-minute mark on your new timer (so 10 minutes left for everything), nestle the green beans onto the baking sheet alongside the potatoes in any open space, or spread them on a small foil-lined tray on another rack. Roast for the remaining 10 minutes until the beans are just tender with a little char and the potatoes are golden and crispy.
- Pull everything from the oven at the same time. The corned beef glaze should be bubbling and caramelised at the edges, the potatoes fork-tender and golden, and the green beans bright with a slight bite. Let the corned beef rest for 3 minutes before plating.
- Serve the glazed corned beef slices over or alongside the potatoes and green beans. Spoon any extra glaze from the baking dish over the top — it doubles beautifully as a sauce for the whole plate.
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