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
Scale
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.
