Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. This gives the sweet potatoes, sweetcorn and brisket lovely roasted flavours later on.
Mix the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt and pepper into a BBQ rub. Cut the brisket into strips, rub with olive oil and season all over with the rub.
Pour the honey and apple cider vinegar over the brisket and leave to soak in briefly. Meanwhile, cut the sweet potatoes into wedges and cut the sweetcorn into pieces.
Spread the sweet potatoes and sweetcorn on the tray with olive oil. Lay the seasoned brisket strips in between so everything cooks evenly.
Roast in the oven at 200 °C for 30–35 min until the sweet potatoes are soft and browned at the edges. Turn the tray once halfway through so the meat and vegetables colour all over.
Serve straight from the tray. A fresh cabbage slaw goes well with it and adds a little acidity to the dish.
Good to know
A traybake like this makes little fuss and still delivers lots of flavour. Smoky, slightly sweet, nicely spiced – and in the end everything lands on the table together, no stress.
Swaps
Beef brisket → skinless chicken thighs (still plenty of protein); sweetcorn → broccoli (more fibre and vitamin C); honey → date paste (unrefined sweetness plus a little fibre); sweet potatoes → squash (similarly mild)
Allergens
The recipe is gluten-free, but sweetcorn or the heat may not suit sensitive people; reduce the cayenne for children, and in pregnancy the beef should be served fully cooked through.
