If you’re craving a hearty, flavorful meal that combines tender meat with perfectly cooked veggies, look no further than this Easy Corned Beef and Cabbage Sheet Pan Recipe. It simplifies the classic dish by roasting everything together on one pan, so you get that melt-in-your-mouth corned beef alongside sweet carrots, baby potatoes, and tender cabbage that soak up all those savory juices. It’s a no-fuss, comforting dinner that feels special yet comes together with minimal effort—perfect for busy weeknights or when you want to impress without stress.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward but essential, each adding its own texture, color, and flavor to create a perfectly balanced dish. From the rich corned beef to the fresh crunch of cabbage and the earthiness of root vegetables, every component shines when roasted together.
- 2½-3 lb corned beef brisket (flat cut): The star protein that becomes tender and juicy as it slow-roasts with all the flavors.
- 1 seasoning packet (from corned beef): Adds the signature spiced flavor that defines classic corned beef.
- 1½ lb baby potatoes (halved): Small potatoes that roast quickly and absorb the savory pan juices beautifully.
- 4 large carrots (peeled and cut into chunks): Provide sweetness and a vibrant pop of color to the pan.
- 1 large green cabbage (cut into wedges): Offers crunch and freshness; it wilts perfectly under the heat without losing its bite.
- 2 tbsp olive oil or melted butter: Helps roast the veggies to golden perfection and adds richness.
- ½ tsp black pepper (optional): Gives a subtle kick without overpowering the dish.
- 3 cloves garlic (smashed, optional): Infuses an aromatic depth that complements the savory brisket.
- 2 tbsp whole-grain mustard (optional, for serving): A tangy accompaniment that enhances every bite when served alongside.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper for easy cleanup. This simple prep sets the stage for a delicious and mess-free cooking experience.
Step 2: Arrange 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 until they’re evenly coated. Spread them out in a single layer so they roast evenly and develop a slightly caramelized exterior full of flavor.
Step 3: Add the Corned Beef
Position your corned beef brisket right in the center of the pan, fat side up. This orientation allows the fat to slowly baste the meat, keeping it juicy and tender throughout the long roast.
Step 4: Sprinkle the Seasoning
Evenly sprinkle the seasoning packet over the corned beef, letting those classic spices infuse every bite. The seasoning is key to that authentic corned beef flavor we all love.
Step 5: Place the Cabbage Wedges
Arrange your cabbage wedges around the brisket and vegetables. Drizzle the remaining olive oil or melted butter over everything. The fat helps the cabbage roast beautifully, softening just right while keeping some delightful texture.
Step 6: Cover and Roast
Tightly cover the entire sheet pan with foil to trap the moisture inside. This creates a steamy environment that helps tenderize the meat and veggies alike during the 1 hour and 45 minutes roasting time.
Step 7: Brown the Vegetables
After the initial roast, remove the foil and pop the pan back in the oven for an additional 15 minutes. This step lets the vegetables brown lightly, adding a gorgeous golden finish and an irresistible roasted aroma.
Step 8: Rest and Slice
Once out of the oven, allow the corned beef to rest for about 10 minutes before slicing against the grain. Resting locks in all those wonderful juices, ensuring each slice is moist and tender.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
Add a dollop of whole-grain mustard or horseradish on the side to give your dish a zesty complement. Fresh parsley or a sprinkle of cracked black pepper can add a bright, fresh touch just before serving.
Side Dishes
This sheet pan meal is so complete that sides are optional, but if you want to elevate it, consider serving with a crusty bread or a fresh green salad. These choices provide a lovely contrast and balance without competing with the main flavors.
Creative Ways to Present
Serve the sliced corned beef atop a bed of the roasted vegetables for a rustic platter presentation. Or, for a fun twist, thinly slice the meat and create warm sandwiches with mustard and leftover cabbage for a delicious next-day treat.
Make Ahead and Storage
Storing Leftovers
Place any leftover corned beef and vegetables in an airtight container and store in the fridge for up to 3-4 days. The flavors deepen overnight, making for tasty second-day meals.
Freezing
You can freeze cooked corned beef in portioned containers for up to 3 months. Freeze the vegetables separately if possible, as cabbage may become mushy after thawing. Be sure to thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in the oven at 300°F (150°C) until warmed through, tented with foil to retain moisture. Alternatively, use a microwave but reheat in short bursts to avoid drying out the meat.
FAQs
Can I use a different cut of corned beef for this recipe?
The flat cut brisket is ideal because it cooks evenly and slices nicely. However, you can use the point cut if that’s what you have; just be mindful it may be a bit fattier and require a slightly longer cooking time.
Do I need to soak the corned beef before cooking?
If your corned beef came pre-packaged with a seasoning packet, soaking is usually unnecessary. The slow roasting process will tenderize the meat and mellow out excess saltiness.
What is the best way to cut cabbage for this sheet pan recipe?
Cut the cabbage into large wedges rather than shredding. This allows it to roast alongside the meat, holding some texture and absorbing the delicious pan juices without becoming too soft or mushy.
Can I make this recipe in a slow cooker instead of the oven?
Yes! While this recipe shines roasted on a sheet pan, using a slow cooker is a great alternative. Place the corned beef and veggies inside, add seasoning and a bit of liquid, and cook on low for 8 hours until tender.
Is this recipe suitable for meal prepping?
Absolutely! This Easy Corned Beef and Cabbage Sheet Pan Recipe makes for fantastic leftovers. Portion servings into containers for a ready-to-eat, flavorful lunch or dinner throughout the week.
Final Thoughts
This Easy Corned Beef and Cabbage Sheet Pan Recipe truly makes bringing tradition to your table effortless and delicious. With minimal hands-on time and maximum flavor, it’s a wonderful way to enjoy a beloved classic any time of year. I encourage you to try it—you might find it becomes a new favorite in your recipe rotation, just like it is in mine!
Print
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: Baking
- Cuisine: Irish-American
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, one-pan solution for a classic, hearty meal. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and cabbage wedges, all infused with rich flavors and finished with a golden roast. Perfect for a comforting dinner with minimal cleanup.
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
- 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 prevent sticking and ease cleanup.
- Prepare Vegetables: Place the halved baby potatoes and peeled carrot chunks on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat them evenly. Spread out in an even layer for uniform roasting.
- Place Corned Beef: Position the corned beef brisket in the center of the baking sheet, fat side facing up, to allow the fat to baste the meat during roasting.
- Season Meat: Sprinkle the provided corned beef seasoning packet evenly over the surface of the brisket, ensuring the flavors are well distributed.
- Add Cabbage and Oil: Arrange the cabbage wedges around the brisket and vegetables. Drizzle with the remaining tablespoon of olive oil or melted butter to add flavor and help lightly brown the cabbage.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture, promoting tender, juicy meat and vegetables. Roast in the preheated 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, allowing the vegetables to brown lightly and develop deeper flavors.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing. This helps retain juices within the meat.
- Serve: Slice the corned beef against the grain and serve warm with whole-grain mustard or horseradish if desired.
Notes
- For extra flavor, add smashed garlic cloves under the foil while roasting.
- Make sure to slice the corned beef against the grain for tenderness.
- Leftover corned beef can be stored refrigerated for up to 3 days.
- If you prefer a crisper finish, broil the vegetables briefly after removing the foil.
- The seasoning packet usually contains salt, so adjust additional salt accordingly.
