Happy Saint Patrick’s Day! Although we are not Irish this day will always be one we celebrate because our oldest son was born on St. Patrick’s Day 1975 at 8:36 pm in Chicago.
With our upcoming move on the horizon we are really looking forward to celebrating birthdays with our sons once again since incredibly we will be living within a few hours of each after being on the opposite coast for so many years.
So in the spirit of celebration of my first born son and St. Patrick’s Day I almost always prepare a dinner of corned beef and cabbage.
This year I decided to put a twist on this standard dish and roast the cabbage which is unimaginably delicious. I also roasted the carrots, and made parsley potatoes to accompany the corned beef.
When the corned beef was tender after having simmered on the stove for several hours I placed it on a rack in a roasting pan, slathered it with a glaze of honey, whole grain mustard, Dijon mustard, and brown sugar. and roasted it at 350 degrees for about 20 more minutes .
It was one of the best St. Patrick’s Day dinners I’ve made, and we are looking forward to corned beef sandwiches tomorrow.
Roasted Cabbage
1 head cabbage, cored, and cut into 8 wedges.
Extra virgin olive oil
Kosher Salt to taste
Freshly Cracked Black Pepper to taste
Place the cabbage wedges carefully on a rimmed baking sheet, and drizzle with the olive oil. Season with salt and pepper. Turn the slices over carefully and season again with salt and pepper.
Roast in a preheated 450 degree oven for about 10 minutes until the edges begin to caramelize.
Carefully turn the slices over and roast another 10 to 15 minutes until they are crispy and browned at the edge, but still have a bite to them.
