If you’re craving a comforting, all-in-one meal that’s simple yet packed with hearty flavors, then you’re in for a treat with this Easy Corned Beef and Cabbage Sheet Pan Recipe. This dish brings classic St. Patrick’s Day vibes to your kitchen but with a fresh, foolproof way to roast everything together on just one pan. Imagine tender corned beef infused with savory seasoning, surrounded by caramelized baby potatoes, sweet carrots, and crisp cabbage wedges — all roasted to perfection with minimal fuss and maximum deliciousness. It’s a perfect dish for those cozy dinners when you want great taste without a mountain of cleanup.
Ingredients You’ll Need
The beauty of this Easy Corned Beef and Cabbage Sheet Pan Recipe lies in its straightforward ingredients that each play a starring role. From the meaty corned beef brisket to the earthy baby potatoes and vibrant cabbage, every element adds a layer of flavor, texture, or color, making the dish as beautiful as it is tasty.
- 2½-3 lb corned beef brisket (flat cut): Choose a flat cut for even cooking and easier slicing.
- 1 seasoning packet (from corned beef): This classic blend brings the unmistakable spiced flavor corned beef is known for.
- 1½ lb baby potatoes (halved): Small potatoes roast quickly and add a creamy, tender bite.
- 4 large carrots (peeled and cut into chunks): Their natural sweetness balances the savoriness of the meat.
- 1 large green cabbage (cut into wedges): Adds fresh crunch and a mild, slightly peppery flavor.
- 2 tbsp olive oil or melted butter: Helps veggies brown beautifully and adds richness.
- ½ tsp black pepper (optional): A touch of spice to enhance the overall flavor.
- 3 cloves garlic (smashed, optional): For a subtle garlicky aroma that complements the beef.
- 2 tbsp whole-grain mustard (optional, for serving): Perfect for dipping — tangy with a hint of texture.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prepare Your Oven and Sheet Pan
Start by preheating your oven to 325°F (165°C) for a low and slow roast that will tenderize the corned beef beautifully. Line a large rimmed baking sheet with foil or parchment paper to make cleanup a breeze and to keep the sheet pan in great shape.
Step 2: Arrange and Season the Vegetables
Place your halved baby potatoes and carrot chunks on the sheet pan. Drizzle with 1 tablespoon of olive oil, then toss to coat evenly. Spreading them out ensures they roast nicely and get those lovely caramelized edges we all love.
Step 3: Add the Corned Beef and Seasoning
Position the corned beef brisket right in the center of the pan, fat side facing up — this helps keep the meat juicy during cooking. Sprinkle the entire seasoning packet evenly over the brisket to infuse it with bold, traditional flavors.
Step 4: Add the Cabbage and Final Touches
Arrange cabbage wedges around the brisket and vegetables, then drizzle with the remaining olive oil or melted butter for a golden finish. If you’re using garlic or black pepper, sprinkle them in at this stage for that extra layer of aroma and taste.
Step 5: Roast Covered for Tenderness
Cover the whole sheet pan tightly with foil to trap moisture. Roast in the oven for about 1 hour and 45 minutes or until the corned beef is fork-tender and the vegetables have softened.
Step 6: Uncover and Brown
After the initial roast, remove the foil and return the pan to the oven for 15 more minutes. This step allows the veggies to lightly brown and develop a bit of crispness, adding a wonderful texture contrast.
Step 7: Rest, Slice, and Serve
Take the pan out of the oven and let the corned beef rest for 10 minutes. Resting locks in those flavorful juices. Then slice the meat against the grain to keep it tender and perfect for serving with your roasted veggies.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
This recipe shines on its own but adding a few thoughtful garnishes can elevate it. Fresh chopped parsley brightens the plate visually and adds a fresh pop of flavor. A dollop of whole-grain mustard or a bit of horseradish sauce provides that perfect tangy kick on the side.
Side Dishes
While this sheet pan gives you a complete meal, you might want to add a crisp green salad or some crusty bread to soak up those juices. Steamed green beans or roasted Brussels sprouts make wonderful companions if you want to add extra veggies to the feast.
Creative Ways to Present
For a festive touch, serve the sliced corned beef atop the bed of roasted vegetables right on the sheet pan or transfer to a large wooden platter for a rustic family-style presentation. Wrapping leftovers in hearty rye bread with mustard and pickle slices transforms this dish into an irresistible sandwich the next day.
Make Ahead and Storage
Storing Leftovers
Cool any uneaten portions completely before transferring them to an airtight container. Stored in the refrigerator, the leftovers will stay fresh for up to 3-4 days, making weeknight lunches or dinners super easy.
Freezing
You can freeze slices of cooked corned beef and some of the vegetables for up to 2 months. Place them in a freezer-safe container or resealable bag, separated by parchment paper to prevent sticking. Just be mindful that cabbage might be a bit softer after thawing.
Reheating
Reheat your leftovers gently in a 300°F oven, covered with foil, until warmed through to keep the meat tender. Alternatively, microwave in short bursts, covering to retain moisture. For best results, add a splash of beef broth or water to keep the vegetables from drying out.
FAQs
Can I use a different cut of corned beef?
Absolutely! Flat cut brisket is preferred for even cooking and easier slicing, but if you only have point cut, it will still work—just expect slightly more marbling and potentially more chew.
Do I have to use the seasoning packet included with the corned beef?
While the seasoning packet adds authentic flavor, you can substitute with your own blend of pickling spices like mustard seeds, peppercorns, bay leaves, and cloves for a personalized touch.
Is it okay to skip the garlic and black pepper?
Yes! These ingredients are optional to suit your taste preferences. The dish will still be deeply flavorful from the seasoning packet and roasting process.
Can I prepare this recipe in advance?
You can prep the vegetables and corned beef ahead of time and refrigerate them on the sheet pan covered with plastic wrap. Then roast everything when you’re ready to eat for a fresher finish.
What should I serve with the leftovers?
Leftovers taste fantastic in sandwiches with mustard and pickles or chopped into hash with eggs for breakfast. It’s a versatile meal that keeps on giving!
Final Thoughts
This Easy Corned Beef and Cabbage Sheet Pan Recipe has become one of my go-to meals whenever I want comfort food without the fuss. Roasting everything together not only saves time and minimizes cleanup but also lets all those wonderful flavors mingle perfectly. I truly hope you enjoy making and sharing this warm, satisfying dish as much as I do. Give it a try—you might just find a new favorite!
Print
Easy Corned Beef and Cabbage Sheet Pan Recipe
- Total Time: 2 hours 15 minutes
- Yield: 5 servings 1x
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a hassle-free way to prepare a classic Irish-American meal. Featuring tender corned beef brisket roasted alongside golden baby potatoes, sweet carrots, and crispy cabbage wedges, this one-pan dinner is simple to make and perfect for a comforting family meal. The seasoning packet adds bold flavors, while optional whole-grain mustard provides a zesty finish.
Ingredients
Corned Beef
- 2½–3 lb corned beef brisket (flat cut)
- 1 seasoning packet (from corned beef)
Vegetables
- 1½ lb baby potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 1 large green cabbage (cut into wedges)
- 3 cloves garlic (smashed, optional)
Other Ingredients
- 2 tbsp olive oil or melted butter
- ½ tsp black pepper (optional)
- 2 tbsp whole-grain mustard (optional, for serving)
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prevent sticking and simplify cleanup.
- Prepare the potatoes and carrots: Place the halved baby potatoes and peeled, chunked carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss well to coat evenly. Spread the vegetables out to ensure even roasting.
- Position the corned beef brisket: Lay the corned beef brisket in the center of the pan, fat side facing up to help baste the meat during cooking and keep it moist.
- Season the beef: Evenly sprinkle the seasoning packet that came with the corned beef over the entire brisket to infuse flavor while roasting.
- Add the cabbage wedges: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle with the remaining olive oil or melted butter to help the cabbage crisp slightly and develop flavor.
- Cover the pan: Tightly cover the entire sheet pan with foil to trap moisture and create a steaming environment, which helps tenderize the meat and vegetables.
- Roast the meal: Place the pan in the oven and roast for 1 hour and 45 minutes or until the corned beef is fork-tender, ensuring the vegetables cook through as well.
- Browning step: Carefully remove the foil and return the pan to the oven for an additional 15 minutes to lightly brown the vegetables, adding texture and caramelized flavor.
- Rest the meat: Remove the pan from the oven and let the corned beef rest for 10 minutes to allow juices to redistribute for juicy, tender slices.
- Serve: Slice the corned beef against the grain and serve warm with optional whole-grain mustard or horseradish for an extra tangy kick.
Notes
- If you prefer a stronger garlic flavor, add the smashed cloves around the corned beef while roasting.
- Tenderness may vary by brisket size, so adjust roasting time slightly if needed to ensure the beef is fork-tender.
- Use either olive oil or melted butter according to your preference for richer or lighter flavor.
- To keep the cabbage from becoming too soft, cut into large wedges and add them at the start with vegetables for steady roasting.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Irish-American
