Ingredients

Instructions

1. 1

   Place the beef brisket in a large pot and cover completely with water. Bring to a boil, then reduce heat to low, cover, and simmer for 60 to 75 minutes until tender.

2. 2

   Preheat your oven to 400°F (200°C).

3. 3

   In a large bowl, toss the carrots, rutabaga, and potatoes with 2 tablespoons of olive oil and the black pepper.

4. 4

   Spread the root vegetables in a single layer on a large rimmed baking sheet. Roast for 20 minutes.

5. 5

   Toss the cabbage wedges with the remaining 1 tablespoon of olive oil. Remove the baking sheet from the oven, flip the root vegetables, and nestle the cabbage wedges onto the pan.

6. 6

   Return the pan to the oven and roast for another 20-25 minutes until the vegetables are tender and the cabbage edges are crispy.

7. 7

   While the vegetables finish, whisk together the maple syrup, Dijon mustard, and thyme in a small bowl.

8. 8

   Remove the beef from the pot and slice it against the grain. Arrange the slices on the baking sheet alongside the roasted vegetables.

9. 9

   Brush the glaze generously over the beef slices and drizzle any remaining sauce over the vegetables.

10. 10

    Broil for 3-5 minutes until the glaze is bubbly and sticky. Serve hot.