If you’re craving a comforting, hearty meal that doesn’t require a million pots and pans, the Easy Corned Beef and Cabbage Sheet Pan Recipe is about to become your new best friend. This one-pan wonder combines tender, flavorful corned beef with perfectly roasted potatoes, carrots, and cabbage, all cooked together for an incredibly satisfying experience. The process is straightforward, the aroma is irresistible, and the final dish is a beautiful celebration of classic flavors with minimal effort and maximum love.
Ingredients You’ll Need
Gathering the right ingredients is the first step to turning this dish into a star at your dinner table. Each item is simple yet essential, bringing unique flavors, textures, and colors to the party that make the entire meal pop with freshness and warmth.
- 2½-3 lb corned beef brisket (flat cut): The star of the show, offering rich and tender meat after slow roasting.
- 1 seasoning packet (from corned beef): Infuses the beef with that unmistakable, savory brine flavor we all love.
- 1½ lb baby potatoes (halved): Adds creaminess and bites of buttery goodness when roasted.
- 4 large carrots (peeled and cut into chunks): Bring in a touch of sweetness and vibrant color to the sheet pan.
- 1 large green cabbage (cut into wedges): Offers a tender, slightly crisp contrast to the corned beef and other veggies.
- 2 tbsp olive oil or melted butter: Helps everything roast perfectly with a golden sheen and prevents drying out.
- ½ tsp black pepper (optional): Adds a subtle kick to balance the flavors.
- 3 cloves garlic (smashed, optional): Provides a gentle aroma that enhances every bite.
- 2 tbsp whole-grain mustard (optional, for serving): A tangy condiment that complements the richness beautifully.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prep Your Oven and Veggies
Start by preheating your oven to 325°F (165°C). Meanwhile, line a large rimmed baking sheet with foil or parchment for easy cleanup. Toss the baby potatoes and carrots with one tablespoon of olive oil, ensuring every piece is lightly coated to roast evenly and develop that satisfying caramelized edge.
Step 2: Position the Corned Beef
Place your corned beef brisket right in the center of your baking sheet with the fat side facing up. This orientation lets the fat melt slowly during cooking, basting the meat for exceptional juiciness and flavor throughout the 2-hour roasting period.
Step 3: Season It Right
Sprinkle the seasoning packet evenly over the brisket. This step is crucial as the seasoning will soak into the meat’s surface, enriching every tender slice you cut later on. Don’t skip this layer of magic!
Step 4: Add the Cabbage and Final Touches
Arrange the cabbage wedges around the brisket and veggies. Drizzle the remaining olive oil or melted butter over the top, and add smashed garlic and black pepper if you’re using them. The cabbage will soften beautifully while soaking up those savory juices.
Step 5: Roast Covered with Foil
Cover the entire sheet pan tightly with foil to trap moisture, ensuring the corned beef cooks tender and juicy and the vegetables get soft without drying out. Place the pan in the oven and roast for 1 hour and 45 minutes—it’s pure patience that rewards you here.
Step 6: Uncover and Brown
After the slow roast, remove the foil and pop the pan back into the oven for an additional 15 minutes. This step gives the vegetables a gorgeous golden color and a hint of roast-crispiness that contrasts perfectly with the tender meat.
Step 7: Rest and Slice
When everything is out of the oven, let the corned beef rest for 10 minutes before slicing against the grain. This resting period lets the juices redistribute so each slice is moist and tender, ready to be enjoyed as the centerpiece of your meal.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
A little goes a long way when it comes to garnishing this dish. A dollop of whole-grain mustard or a spoonful of horseradish adds that zesty kick that plays beautifully against the rich corned beef. Fresh parsley sprinkled on top also adds an inviting pop of color and freshness that brightens each plate.
Side Dishes
Though this recipe packs everything you need on one pan, pairing it with crusty bread or creamy mashed potatoes can elevate the experience. A light green salad with a simple vinaigrette provides a refreshing contrast that balances all the hearty flavors.
Creative Ways to Present
For a fun party twist, serve the sliced corned beef and roasted veggies on individual platter boards with ramekins of mustard and horseradish sauces. Alternatively, pile the components high on rustic plates with a small side of pickled vegetables for added tang and texture variety.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, making the leftovers just as delicious as the day you made them.
Freezing
If you want to keep it longer, wrap the corned beef and vegetables tightly in foil or plastic wrap, then place them inside freezer bags. They freeze well for up to 2 months—perfect for quick, hearty meals down the road.
Reheating
Reheat gently in a 325°F oven covered with foil to preserve moisture and prevent drying out. Alternatively, microwave in short bursts, checking frequently to maintain tenderness without overheating.
FAQs
Can I use a different cut of corned beef?
While the flat cut is preferred for even cooking and easy slicing, you can use a point cut. Just be prepared for a bit more fat, which adds richness but also requires careful trimming.
Do I need to soak the corned beef before cooking?
For this recipe, there’s no need to soak the corned beef since the seasoning packet and slow roasting method infuse plenty of flavor. Soaking can remove some of the seasoning and saltiness you want here.
Can I add other vegetables?
Absolutely! Brussels sprouts, parsnips, or turnips can be great additions. Just adjust roasting times slightly depending on the vegetables’ cooking needs.
What if I don’t have whole-grain mustard?
Feel free to use Dijon, yellow mustard, or even a tangy horseradish sauce. Each adds a lovely punch that pairs wonderfully with the corned beef and cabbage.
Is this recipe suitable for meal prepping?
Yes! The Easy Corned Beef and Cabbage Sheet Pan Recipe stores really well and reheats beautifully, making it a fantastic option for prepping meals ahead of time.
Final Thoughts
There is something genuinely satisfying about sinking your teeth into tender corned beef paired with perfectly roasted potatoes, carrots, and cabbage, all cooked harmoniously on one sheet pan. The Easy Corned Beef and Cabbage Sheet Pan Recipe not only delivers on flavor but also on simplicity, making it ideal for both busy weeknights and relaxing weekends. Give it a go—you might just find your go-to comfort meal for any occasion.
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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 simple, delicious way to enjoy a classic Irish meal with minimal cleanup. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage wedges, all infused with the traditional seasoning packet, this hearty dish is perfect for St. Patrick’s Day or any comforting dinner. The roasting method locks in moisture and flavor, while a brief final uncovered roast crisps up the vegetables for added texture.
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)
Other Ingredients
- 2 tbsp olive oil or melted butter
- ½ tsp black pepper (optional)
- 3 cloves garlic (smashed, optional)
- 2 tbsp whole-grain mustard (optional, for serving)
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper for easy cleanup and to prevent sticking.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly, then spread them out in a single layer.
- Position Corned Beef: Place the corned beef brisket in the center of the baking sheet, fat side up to help keep the meat moist during roasting.
- Season the Meat: Sprinkle the seasoning packet evenly over the corned beef to infuse it with the classic corned beef spices.
- Add Cabbage and Finish Seasoning: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle with the remaining tablespoon of olive oil or melted butter. Optionally, sprinkle the black pepper and place smashed garlic cloves around for extra flavor.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture, which helps cook the meat and vegetables evenly and keeps everything tender.
- Roast Until Tender: Roast in the preheated oven for 1 hour and 45 minutes, or until the corned beef is fork-tender and the vegetables are cooked through.
- Brown the Vegetables: Remove the foil and return the pan to the oven for an additional 15 minutes uncovered, allowing the vegetables to lightly brown and develop a caramelized texture.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing against the grain, ensuring juicy and tender slices.
- Serve: Serve the sliced corned beef warm with the roasted vegetables, accompanied by whole-grain mustard or horseradish if desired for extra flavor.
Notes
- For a deeper flavor, you can marinate the corned beef overnight in its seasoning and some additional liquid like beer or water.
- If using garlic, place it on the edges or on top of the vegetables to prevent overpowering the meat.
- To check for doneness, the corned beef should be fork-tender and easily pierced; cooking times may vary depending on the thickness of the brisket.
- Leftovers can be refrigerated for up to 3-4 days and are great for sandwiches or hash.
- You can substitute olive oil with melted butter for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Irish
