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
Scale
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
