Stout Corned Beef With Roasted Vegetables
![Stout Corned Beef With Roasted Vegetables](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2014/2/4/0/Original_Abigail-Barnes-Paper-and-Cake-corned-beef-brussel-sprouts_h.jpg.rend.hgtvcom.616.462.85.suffix/1400953672702.webp)
Abigail Barnes
Ingredients
Stout Corned Beef
2 pounds corned beef brisket
2 cloves garlic, lightly crushed
2 cups stout
2 cups broth (beef or chicken)
1 tablespoon maple syrup
1 sprig of Rosemary
salt and pepper to taste
Roasted Vegetables
2 cups carrot, sliced
2 cups Brussels sprouts, cleaned
2 cups red potato, quartered or halved
1-2 tablespoons olive oil
salt to taste
Instructions
1. Preheat oven to 450 degrees F. Place all corned beef ingredients in a large pot. Bring to a boil. Reduce heat and simmer for 3 hours.
2. While corned beef is simmering, toss carrots, Brussels sprouts and potatoes in olive oil and salt in a large bowl.
3. Place vegetables on a baking sheet, and bake for 45 minutes or until golden brown and cooked.
4. Slice corned beef and serve with cooked vegetables.