Description
A hearty and comforting Easy Corned Beef and Cabbage Sheet Pan recipe that combines tender corned beef brisket with roasted baby potatoes, carrots, and cabbage. This one-pan meal is simple to prepare and perfect for a satisfying dinner with minimal cleanup.
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)
Additional 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 your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prepare for roasting and ease 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 coat evenly. Spread them out in a single layer.
- Add Corned Beef: Position the corned beef brisket in the center of the sheet pan, ensuring the fat side is facing up for optimal moisture and flavor during roasting.
- Season Meat: Sprinkle the seasoning packet evenly over the corned beef to infuse it with its classic spiced flavors.
- Add Cabbage and Oil: Arrange the cabbage wedges around the beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage. Optionally, add smashed garlic cloves for extra aroma and flavor.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture and roast in the preheated oven for 1 hour and 45 minutes, allowing the meat to become fork-tender and the vegetables to soften.
- Uncover and Brown: Remove the foil and return the pan to the oven for an additional 15 minutes. This step lightly browns the vegetables and caramelizes flavors.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing. This helps juices redistribute within the meat.
- Serve: Slice the corned beef against the grain and serve warm alongside the roasted vegetables. Optionally, serve with whole-grain mustard or horseradish for added tang.
Notes
- If desired, sprinkle black pepper over the vegetables or meat for extra seasoning.
- Smashed garlic adds flavor but can be omitted if preferred.
- Letting the meat rest before slicing ensures it remains juicy and tender.
- Use foil or parchment paper to line the baking sheet for easier cleanup.
- Adjust cooking time based on meat size; larger cuts may require more time to become tender.
