Honey-Glazed Brisket with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender slow-roasted brisket glazed with a honey and mustard sauce, paired with caramelized root vegetables for a comforting Hanukkah main course. This Middle Eastern Hanukkah recipe, ready in about 235 minutes, pairs beef brisket, honey, and Dijon mustard for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef brisket
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 4 minced garlic cloves
• 3 large carrots, peeled and cut into 2-inch pieces
• 2 medium parsnips, peeled and cut into 2-inch pieces
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp chopped fresh thyme

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: Preheat the oven to 325°F. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, and 4 minced garlic cloves to form the glaze.
2. Step 2: Pat dry 3 lbs beef brisket with paper towels and season all sides with 1 1/2 tsp kosher salt and 1 tsp black pepper. Place brisket in a roasting pan.
3. Step 3: Brush half of the honey-mustard glaze evenly over the top and sides of the brisket.
4. Step 4: Toss 3 large peeled and cut carrots, 2 peeled parsnips cut into pieces, and 1 large sliced red onion wedges with 3 tbsp olive oil, 2 tsp chopped fresh thyme, and a pinch of salt and pepper.
5. Step 5: Arrange the vegetables around the brisket in the roasting pan.
6. Step 6: Cover the pan tightly with foil and roast for 3 hours, basting the brisket every hour with remaining glaze.
7. Step 7: Remove foil and roast uncovered for an additional 30 minutes until the brisket is tender and the vegetables are caramelized.
8. Step 8: Let brisket rest for 15 minutes before slicing against the grain and serving with the roasted vegetables.