Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce - Once Upon a Chef

Name: Roasted Corned Beef and Cabbage with Carrots, Potatoes & Horseradish Cream Sauce - Once Upon a Chef
Ingredients: 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat); 4 tablespoons unsalted butter, melted; 2 tablespoons prepared horseradish; 1-1/2 teaspoons salt; 1/4 teaspoon ground black pepper; 6 medium carrots, cut into 2-in chunks; 1-1/4 lb small gold potatoes (about 2.5" in diameter), halved; 1 very small green cabbage, cored and cut into 1/2-inch-thick slices (see note); 2 tablespoons chopped Italian parsley, for garnish (optional); 1 cup sour cream; 2 tablespoons prepared horseradish, plus more to taste; 1 tablespoon Dijon mustard; 1 teaspoon white wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon sugar

"TESTED & PERFECTED RECIPE - This corned beef and cabbage is roasted in the oven and served with roasted veggies tossed in a flavorful horseradish-butter...."

INGREDIENTS

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1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)

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4 tablespoons unsalted butter, melted

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2 tablespoons prepared horseradish

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1-1/2 teaspoons salt

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1/4 teaspoon ground black pepper

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6 medium carrots, cut into 2-in chunks

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1-1/4 lb small gold potatoes (about 2.5" in diameter), halved

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1 very small green cabbage, cored and cut into 1/2-inch-thick slices (see note)

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2 tablespoons chopped Italian parsley, for garnish (optional)

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1 cup sour cream

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2 tablespoons prepared horseradish, plus more to taste

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1 tablespoon Dijon mustard

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1 teaspoon white wine vinegar

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1/4 teaspoon salt

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1/4 teaspoon ground black pepper

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1/4 teaspoon sugar

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