St. Pat's Leftovers with a twist.

I always make corned beef, cabbage, and potatoes for St. Pat's...we're Irish, so it must be done!  This year, Aidan really helped out. He peeled the potatoes, helped boil them, mash them, and then cut up the cabbage and helped steam/saute it for me.  It was a family effort! :)


When the leftovers are heated up, I am never thrilled with the cabbage day-old alone. It needed some umpf, so I combined it with leftover carrots from a great roasted carrot recipe.(see below)


I had leftover mushrooms unused, so I chopped those up, threw in the carrots & cabbage and re-sauteed with a bit o' butter in a pan. The flavor was great and it was colorful, too.

The Chili-Roasted Carrots recipe is good enough on its own. Here's the recipe for that one:

Chili-Roasted Carrots

http://www.eatingwell.com/recipes/chili_roasted_carrots.html
From EatingWell:  September/October 2009Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or pork.
4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 35 minutes

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice

Preparation

1. Position rack in lower third of oven; preheat to 450ºF.
2. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
3. Toss the carrots with cilantro and lime juice. Serve immediately.

Nutrition

Per serving : 161 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 2 g Protein; 7 g Fiber; 455 mg Sodium; 750 mg Potassium