Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, one-pan meal perfect for any occasion. Tender corned beef brisket is roasted alongside baby potatoes, carrots, and cabbage wedges, infused with the classic seasoning packet flavors, resulting in a comforting and hearty dish 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 and Prepare Pan: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss well to coat evenly. Spread them out across the pan to ensure even roasting.
- Position Corned Beef: Place the corned beef brisket in the center of the sheet pan with the fat side facing up. This helps keep the meat moist during roasting.
- Add Seasoning: Sprinkle the seasoning packet evenly over the entire corned beef for that classic flavor infusion.
- Arrange Cabbage and Add More Oil: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables to enhance browning and flavor.
- Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture, then roast in the oven for 1 hour and 45 minutes, or until the corned beef is fork-tender.
- Brown Vegetables: Remove the foil carefully and return the pan to the oven for an additional 15 minutes to lightly brown the vegetables and develop extra flavor.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing. This helps the juices redistribute for a tender bite.
- Serve: Slice the corned beef against the grain and serve warm with whole-grain mustard or horseradish if desired.
Notes
- You can add smashed garlic cloves around the vegetables before roasting for additional flavor.
- Make sure to slice the corned beef against the grain to ensure tenderness.
- If you prefer, substitute olive oil with melted butter for a richer taste.
- Covering the pan tightly during roasting helps keep the meat juicy and vegetables tender.
- Serve with mustard or horseradish for extra zest.
