Description

This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, all-in-one meal perfect for comforting family dinners or St. Patrick’s Day celebrations. Tender corned beef brisket is roasted alongside baby potatoes, carrots, and cabbage wedges on a single sheet pan, making cleanup a breeze. The slow roasting ensures juicy, flavorful meat and perfectly cooked vegetables, finished with a crisp brown touch. Serve with whole-grain mustard or horseradish for added zest.

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)

Cook Mode Prevent your screen from going dark

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 for easier cleanup.
Prepare Vegetables: Place the halved baby potatoes and carrot chunks on the baking sheet. Drizzle with 1 tablespoon of olive oil, toss them to coat evenly, and spread out in an even layer to ensure uniform roasting.
Place Corned Beef: Position the corned beef brisket in the center of the sheet pan with the fat side facing up, which helps baste the meat as it cooks.
Season Meat: Evenly sprinkle the seasoning packet included with the corned beef over the brisket to infuse flavor.
Add Cabbage: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage to enhance roasting and flavor.
Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture, creating a tender cooking environment, then roast for 1 hour and 45 minutes 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 a delicious roasted flavor.
Rest Meat: Remove the pan from the oven and let the corned beef rest for 10 minutes before slicing against the grain to maintain tenderness.
Serve: Serve the sliced corned beef with the roasted vegetables warm, accompanied by whole-grain mustard or horseradish if desired for added zest.

Notes

For extra flavor, add smashed garlic cloves to the sheet pan before roasting.
You can substitute olive oil with melted butter or another preferred oil for roasting the vegetables.
Resting the meat is essential to keep it juicy and tender when sliced.
Make sure to slice the corned beef against the grain to maximize tenderness.
Adjust cooking time slightly based on the size of your corned beef brisket and your oven’s performance.