If you’re craving a comforting, flavorsome meal that feels like a warm hug on a plate, the Easy Corned Beef and Cabbage Sheet Pan Recipe is exactly what you need. This delightful dish brings together tender, juicy corned beef with perfectly roasted potatoes, carrots, and cabbage in one pan, creating a symphony of flavors that’s as effortless as it is delicious. Using just a single sheet pan means less cleanup and more time to enjoy this classic meal with loved ones. If you love simple, hearty cooking that fills your kitchen with the smell of home, this recipe is about to become your new favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — straightforward ingredients that combine to create layers of taste and texture. Each item plays a key role: the corned beef provides richness, the baby potatoes add a creamy bite, carrots lend a subtle sweetness, and cabbage delivers that classic earthy crunch. A little seasoning and olive oil pull everything together perfectly.
- 2½-3 lb corned beef brisket (flat cut): This cut cooks evenly and stays tender, making it ideal for roasting on a sheet pan.
- 1 seasoning packet (from corned beef): Packed with spices that enhance the beef’s flavor without any extra effort.
- 1½ lb baby potatoes (halved): These roast nicely alongside the beef, developing a golden, crispy skin.
- 4 large carrots (peeled and cut into chunks): A natural sweetness that contrasts beautifully with savory meat.
- 1 large green cabbage (cut into wedges): Adds color and a slightly crunchy texture after roasting.
- 2 tbsp olive oil or melted butter: Helps everything roast to perfection and develop a lovely caramelized finish.
- ½ tsp black pepper (optional): A simple seasoning to enhance flavor without overpowering.
- 3 cloves garlic (smashed) (optional): Infuses the dish with subtle warmth and depth.
- 2 tbsp whole-grain mustard (optional, for serving): Offers a tangy kick that pairs perfectly with the corned beef.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (165°C). Lining a large rimmed baking sheet with foil or parchment paper makes cleanup smooth and helps prevent sticking. This first step sets the stage for a gentle, even roast that tenderizes the beef and caramelizes the vegetables beautifully.
Step 2: Toss and Arrange the Vegetables
Place the halved baby potatoes and carrot chunks on your sheet pan. Drizzle 1 tablespoon of olive oil over them and toss well so each piece gets lightly coated. Spread them out evenly to ensure they roast uniformly, building the perfect base around the star of the show — the corned beef.
Step 3: Position the Corned Beef
Place the corned beef brisket right in the center of the pan, fat side facing up. This positioning lets the fat melt down and baste the meat while adding flavor to the surrounding vegetables.
Step 4: Add the Seasoning
Sprinkle the seasoning packet evenly over the corned beef. This pre-mixed blend packs in all those signature spices that bring the corned beef to life — so no need for extra seasoning here!
Step 5: Arrange the Cabbage and Final Bits
Arrange the cabbage wedges around your corned beef and vegetables. Drizzle the remaining olive oil or melted butter over everything, adding optional smashed garlic cloves for an aromatic boost. The cabbage will roast beautifully in the steam and flavors swirling inside the covered pan.
Step 6: Roast and Rest
Cover the entire pan tightly with foil to trap the moisture. Roast in your preheated oven for about 1 hour and 45 minutes, or until the corned beef is fork-tender. Then remove the foil and roast uncovered for another 15 minutes. This last step lets the vegetables get a lovely golden finish while the beef develops an appealing crust. Let the corned beef rest for 10 minutes before slicing against the grain to keep it juicy and tender.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
Serving your Easy Corned Beef and Cabbage Sheet Pan Recipe with a dollop of whole-grain mustard or a hint of horseradish really livens up the dish. These add a zesty, tangy note that contrasts wonderfully with the rich, savory meat and roasted veggies.
Side Dishes
Although this is a complete meal in itself, pairing it with crusty bread or a fresh green salad offers a refreshing balance. A simple buttered rye or sourdough can soak up the flavorful juices, making every bite even more satisfying.
Creative Ways to Present
Make your meal feel special by serving the corned beef slices over a bed of mashed potatoes or alongside a creamy horseradish sauce. You could even turn leftovers into savory sandwiches or hash — the flavors are versatile and always delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3-4 days, making it easy to enjoy the goodness again without extra cooking.
Freezing
If you want to save portions for longer, freezing is a great option. Wrap slices of corned beef and the roasted vegetables tightly in plastic wrap or foil, then place in freezer-safe bags. They should be good for up to 2 months when frozen properly.
Reheating
Reheat leftovers gently in the oven at 300°F (150°C) covered with foil to prevent drying out, or warm up in a skillet with a splash of water or broth to keep everything moist. Avoid microwaving for best texture, but if you must, cover the plate to trap steam.
FAQs
Can I use a different cut of corned beef for this recipe?
While the flat cut brisket is preferred for even cooking on a sheet pan, you can use a point cut, keeping in mind it has more fat and may require a slightly longer cooking time.
Do I need to soak the corned beef before cooking?
Since this recipe uses the seasoning packet that comes with the brisket, soaking isn’t necessary. However, if your corned beef is particularly salty, a quick soak can help moderate the saltiness.
Can I add other vegetables to this Easy Corned Beef and Cabbage Sheet Pan Recipe?
Absolutely! Vegetables like parsnips, turnips, or Brussels sprouts would roast beautifully alongside the others and add delicious complexity.
What if I don’t have whole-grain mustard—can I substitute?
Yes, Dijon or yellow mustard works well too. You can even serve without mustard if preferred, but a tangy condiment adds a lovely contrast.
Is it possible to speed up the cooking time?
Since corned beef needs low and slow cooking to become tender, rushing the process isn’t recommended. However, slicing the beef thinner before cooking can reduce time but may result in less juicy meat.
Final Thoughts
This Easy Corned Beef and Cabbage Sheet Pan Recipe is a no-fuss, comforting meal that truly feels like a celebration of simple, satisfying food. It brings together hearty flavors, minimal cleanup, and plenty of room for your personal touch. I can’t wait for you to try it — it’s a sure crowd-pleaser that warms both the heart and kitchen.
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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, all-in-one meal perfect for a comforting dinner or St. Patrick’s Day celebration. Tender corned beef brisket is roasted alongside baby potatoes, carrots, and cabbage, all seasoned and cooked together on a single sheet pan for an effortless, flavorful dish.
Ingredients
Corned Beef and Seasoning
- 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 to ensure easy cleanup.
- Prepare Vegetables: Place the halved baby potatoes and chunked carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to evenly coat. Spread them out evenly around the pan.
- Place Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up to keep the meat moist during roasting.
- Season Meat: Sprinkle the seasoning packet evenly over the top of the corned beef to infuse flavor.
- Add Cabbage and Oil: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables for added moisture and flavor.
- Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture, then roast in the oven for 1 hour and 45 minutes or until the corned beef is fork-tender.
- Brown Vegetables: Remove the foil and return the pan to the oven for an additional 15 minutes to lightly brown the vegetables, enhancing their flavor and texture.
- Rest the Meat: Remove the pan from the oven and let the corned beef rest for 10 minutes before slicing it against the grain to ensure tenderness.
- Serve: Serve the sliced corned beef and roasted vegetables warm with whole-grain mustard or horseradish on the side, if desired.
Notes
- For best results, choose a flat cut corned beef brisket as it cooks more evenly and slices well.
- Optional garlic cloves can be added under the meat or among the vegetables for extra flavor.
- Resting the meat before slicing helps retain juices and improves tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust vegetable quantities or types to suit your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Irish-American
