Name: Easy Corned Beef and Cabbage Sheet Pan Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Irish-American
Ingredients: 2½-3 lb corned beef brisket (flat cut); 1 seasoning packet (from corned beef); 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); 2 tbsp olive oil or melted butter; ½ tsp black pepper (optional); 2 tbsp whole-grain mustard (optional, for serving)

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

Scale

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)

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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