If you’re craving a comforting, classic meal that takes the stress out of cooking, this Easy Corned Beef and Cabbage Sheet Pan Recipe is absolutely for you. It brings together tender, juicy corned beef, perfectly roasted baby potatoes, sweet carrots, and crisp cabbage all baked together on one simple sheet pan. The magic happens in the oven, where flavors meld beautifully with minimal fuss and cleanup. Whether you’re celebrating St. Patrick’s Day, hosting a cozy family dinner, or just want a hearty weeknight meal, this recipe is a total game-changer that’s always guaranteed to impress.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a vital role in making this Easy Corned Beef and Cabbage Sheet Pan Recipe shine. Simple, fresh, and packed with flavors, these ingredients create a wholesome taste and a warm, inviting texture that feels like a hug on a plate.
- 2½-3 lb corned beef brisket (flat cut): The star of the show, providing tender, flavorful meat after slow roasting.
- 1 seasoning packet (from corned beef): Packs in that classic spiced flavor that defines corned beef.
- 1½ lb baby potatoes (halved): Adds creamy texture and helps soak up those delicious pan juices.
- 4 large carrots (peeled and cut into chunks): Offers a natural sweetness and vibrant color to brighten the dish.
- 1 large green cabbage (cut into wedges): Brings a bit of crunch and freshness to balance the rich meat and veggies.
- 2 tbsp olive oil or melted butter: A touch of fat that helps everything roast to golden perfection.
- ½ tsp black pepper (optional): A hint of spice if you like a little extra kick.
- 3 cloves garlic (smashed, optional): Adds an aromatic depth without overpowering the other ingredients.
- 2 tbsp whole-grain mustard (optional, for serving): Wonderful for dipping and bringing a tangy brightness to each bite.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to catch juices and make cleanup effortless.
Step 2: Arrange the Potatoes and Carrots
Place the halved baby potatoes and carrot chunks on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss lightly to coat—this helps them roast evenly and develop a lovely caramelized edge.
Step 3: Add the Corned Beef
Nestle your corned beef brisket smack in the center of the pan, fat side facing up. This allows the fat to render slowly, keeping the meat juicy and tender during cooking.
Step 4: Season the Brisket
Sprinkle the seasoning packet that came with your corned beef evenly over the top. This seasoning will infuse the meat with classic spices as it roasts.
Step 5: Place the Cabbage Wedges
Surround the beef and root vegetables with the cabbage wedges. Then drizzle the remaining olive oil (or melted butter) over everything to help it roast beautifully and deepen the flavors.
Step 6: Cover and Roast
Seal the entire sheet pan tightly with foil. This traps the moisture inside, effectively braising the beef and vegetables for perfect tenderness. Pop the pan in the oven and roast for 1 hour and 45 minutes.
Step 7: Uncover and Brown
After the slow roast, remove the foil and return the pan to the oven uncovered for another 15 minutes. This final step gives the veggies a lightly browned, crispy finish that adds a mouthwatering texture contrast.
Step 8: Rest and Slice
Take the pan out of the oven and let the corned beef rest for about 10 minutes—it makes slicing easier and keeps the meat juicy. Be sure to slice against the grain for maximum tenderness.
Step 9: Serve and Enjoy
Serve the entire delicious spread warm, optionally with a dollop of whole-grain mustard or horseradish for that extra burst of flavor.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few lemon wedges adds a bright, fresh touch that complements the savory richness perfectly. A light drizzle of mustard or even a silky horseradish cream can take this meal to the next level of deliciousness.
Side Dishes
This dish is pretty much a complete meal on its own, but if you want to branch out, creamy mashed potatoes or a crisp green salad with a tangy vinaigrette will balance the hearty flavors wonderfully. Even some crusty bread on the side can soak up those flavorful juices.
Creative Ways to Present
For a special occasion, arrange the sliced corned beef on a large platter surrounded by the colorful roasted vegetables and cabbage wedges. You can also pile it high in sandwiches with a smear of mustard and some crunchy pickles for a fun twist that’s easy and irresistible.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover corned beef and vegetables in airtight containers in the refrigerator. They will keep well for up to 3 to 4 days, making great meals for the next few days with minimal effort.
Freezing
You can freeze cooked corned beef and veggies if you want to save some for later. Wrap thoroughly in freezer-safe packaging and keep for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat leftovers gently in the oven at 300°F until warmed through, or microwave in shorter bursts to avoid drying out. Adding a splash of broth or water before reheating helps keep the meat moist and tender.
FAQs
Can I use a different cut of corned beef?
The flat cut brisket is ideal for this recipe because it roasts evenly and slices neatly. Point cuts are fattier and may not cook as consistently on a sheet pan.
Is it okay to use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into similar bite-sized pieces so they cook evenly along with the other vegetables.
Can I add other vegetables to the sheet pan?
Yes, feel free to experiment with veggies like parsnips, Brussels sprouts, or turnips—they all complement the flavors wonderfully.
Do I have to cover the pan with foil?
Covering traps steam and makes the corned beef extra tender; skipping this step will result in drier meat and longer cooking times.
What’s a good alternative to whole-grain mustard for serving?
Horseradish sauce is a classic pairing, or you can try a tangy Dijon mustard, spicy brown mustard, or even a smooth creamy horseradish mayo for a tasty twist.
Final Thoughts
This Easy Corned Beef and Cabbage Sheet Pan Recipe has quickly become one of my absolute favorites because it brings all those cozy flavors together with so little effort. If you want a satisfying, crowd-pleasing dinner that’s as simple as it is delicious, this recipe is your new best friend. Give it a try and enjoy the comforting warmth of a truly classic meal made easy.
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Easy Corned Beef and Cabbage Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Irish-American
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe provides a simple one-pan meal perfect for a hearty dinner. Tender corned beef brisket is roasted alongside flavorful baby potatoes, carrots, and cabbage wedges, all enhanced with the seasoning packet from the brisket and a touch of olive oil. The entire dish is roasted low and slow in the oven for fork-tender results with a perfectly browned finish, making it a convenient and satisfying classic comfort food.
Ingredients
Meat
- 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
- 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) and line a large rimmed baking sheet with foil or parchment paper to prepare for roasting.
- Prepare Vegetables: Place the halved baby potatoes and chunked carrots on the baking sheet. Drizzle 1 tablespoon of olive oil over them, toss well to coat, and spread evenly across the pan.
- Position Corned Beef: Place the corned beef brisket in the center of the sheet pan with the fat side facing up to ensure rich flavor and moisture retention during roasting.
- Season Meat: Evenly sprinkle the provided seasoning packet over the surface of the brisket to infuse it with traditional corned beef flavors.
- Add Cabbage and Oil: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining tablespoon of olive oil or melted butter over the cabbage and other ingredients to enhance caramelization.
- Cover and Roast: Tightly cover the entire sheet pan with foil to lock in moisture. Roast in the preheated oven for 1 hour and 45 minutes until the corned beef is tender and easily pierced with a fork.
- Brown Vegetables: Remove the foil cover and return the uncovered pan to the oven. Roast an additional 15 minutes to lightly brown and caramelize the vegetables and cabbage.
- Rest Meat: Take the sheet pan out of the oven and let the corned beef rest for 10 minutes before slicing. This helps retain juices and makes for easier slicing.
- Slice and Serve: Slice the corned beef against the grain into desired portions. Serve warm alongside the roasted vegetables, with optional whole-grain mustard or horseradish on the side for added zest.
Notes
- Using the fat side up while roasting allows the fat to baste the meat, keeping it juicy.
- Covering the pan with foil traps steam, helping the brisket become tender without drying out.
- Resting the meat before slicing ensures juicier, more tender slices.
- You can add smashed garlic cloves around the vegetables for extra aroma and flavor if desired.
- For a more intense caramelization, you can broil the vegetables for 2-3 minutes after removing the foil, watching carefully to avoid burning.
- Serve with mustard or horseradish to complement the savory flavors of the corned beef.
