Want a different way to make your St. Patrick’s Day dinner besides boiling it? Try roasting instead. Roasting corned beef, instead of boiling it, results in a tender, flavorful, and juicy meat with a beautiful brown crust. The tangy, deep flavor of balsamic vinegar is a wonderful way to enhance a simple side dish like roasted vegetables. The vinegar helps caramelize the potatoes, carrots, and garlic creating a subtle sweetness and dark-colored exterior. I always roasted my corned beef with the seasoning packet using an allrecipes recipe, but a few years ago I saw Marianne from basilandbubbly spread the corned beef with Dijon before roasting and I thought it was a brilliant idea. I’ve been doing it ever since. Thanks Marianne for the inspo! *Corned beef recipe is in the comments! Didn’t have room here to post it. . . Roasted Fingerlings and Carrots with Balsamic and Rosemary 🌱 . . 2 lbs fingerling potatoes, washed and cut in half lengthway 1 bunch carrots 6 cloves garlic, stil...