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

Scale

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)

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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.