This easy sheet pan corned beef and cabbage is the perfect one-pan meal! Tender corned beef, sweet carrots, and fresh cabbage roast together for a cozy dinner.
Cleaning up is a breeze since everything cooks on one pan. Plus, my house smells amazing while it bakes! Just chop, season, and enjoy a homey feast with little fuss!
Key Ingredients & Substitutions
Corned Beef: A brisket is traditionally used; it’s flavorful and tender. If you can’t find corned beef, look for a brisket that you can season yourself with pickling spices or use a different cut of beef that’s suitable for slow roasting.
Potatoes: Baby red and yellow potatoes lend a nice flavor and texture. If you have regular potatoes, just cut them into smaller pieces. Sweet potatoes are also a fun alternative for a different taste.
Cabbage: Green cabbage is standard, but Savoy cabbage or Napa cabbage can be used instead. Expect a slightly different texture—just as delicious!
Brussels Sprouts: If you aren’t a fan, feel free to replace them with green beans or even broccoli. They add a nice crunch, but as always, go with what you love.
Seasoning: The seasoning packet comes with the corned beef, making it super convenient. You can also create your own blend using mustard seeds, coriander, and black pepper, if you prefer homemade flavors.
How Do I Ensure the Corned Beef is Tender?
The key to tender corned beef is cooking it low and slow. Here’s how:
- Start by rinsing the corned beef to remove excess salt. This helps prevent the dish from being too salty.
- Cooking covered with foil traps steam, which keeps the meat moist. Count on 2 to 2.5 hours at 375°F.
- Let it rest for 10 minutes after baking. This helps the juices redistribute, making slicing easier and the meat juicier.
Sheet Pan Corned Beef and Cabbage
Ingredients You’ll Need:
For the Main Dish:
- 3 to 4 lbs corned beef brisket (with seasoning packet)
- 1 lb baby red potatoes
- 1 lb baby yellow potatoes
- 1 lb baby carrots
- 1/2 medium head of cabbage, chopped into chunks
- 1 cup Brussels sprouts, halved
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
For Seasoning and Moisture:
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp dried thyme (optional)
- 1 tsp dried parsley, plus extra for garnish
- Salt to taste (be cautious due to corned beef saltiness)
- 1/4 cup water or beef broth
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 2 to 2.5 hours to bake. Including the resting time, you’ll have a delicious meal ready in about 3 hours. It’s perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Preheat Oven:
First things first, preheat your oven to 375°F (190°C). This will ensure it’s nice and hot for cooking your meal!
2. Prepare Corned Beef:
Next, rinse the corned beef brisket under cold water to wash away the excess brine. Pat it dry with a paper towel and set aside. Don’t forget to keep the seasoning packet for later!
3. Arrange Ingredients on Sheet Pan:
Grab a large rimmed sheet pan and place the corned beef right in the center. Surround it with the baby potatoes, carrots, Brussels sprouts, cabbage, and red onion wedges. It should look colorful and inviting!
4. Season Vegetables:
In a small bowl, mix together the olive oil, minced garlic, black pepper, dried thyme, and dried parsley. Drizzle this flavorful mixture over the veggies and sprinkle a little salt if you think it needs it. Give everything a gentle toss so the veggies are evenly coated.
5. Add Seasoning:
Now sprinkle the seasoning packet from the corned beef all over the beef and the vegetables. This adds that delicious corn flavor we all love!
6. Add Liquid for Moisture:
Pour about 1/4 cup of water or beef broth onto the sheet pan. This will create steam while roasting, keeping the corned beef moist and tender.
7. Bake:
Cover the sheet pan tightly with aluminum foil and place it in the preheated oven. Bake it for approximately 2 to 2.5 hours, until the corned beef is tender and the potatoes are fork-tender.
8. Uncover and Roast:
When the cooking time is up, carefully remove the foil and return the pan to the oven. Roast it for an additional 15-20 minutes. This step helps the meat and vegetables get a lovely golden brown!
9. Slice and Serve:
Once everything is cooked, take the corned beef out of the oven and let it rest for about 10 minutes. This makes it easier to slice. Cut it thinly against the grain and serve on a platter with the roasted veggies. Sprinkle some fresh chopped parsley on top for a beautiful finish!
10. Optional:
For a little extra flavor, serve your meal with a side of mustard or horseradish sauce. Enjoy your delicious sheet pan dinner!
This recipe combines classic Irish flavors with tender roasted vegetables, all cooked together in one easy-to-manage sheet pan. It’s simple, hearty, and full of flavor—perfect for any family gathering!
Can I Use a Different Cut of Beef?
Absolutely! While corned beef brisket is traditional, you can substitute it with a chuck roast or bottom round roast. Just keep in mind that cooking times may vary based on the cut and thickness, so check for doneness. Also, season it well to maintain flavor!
Can I Add Other Vegetables?
Yes! Feel free to include your favorite vegetables like parsnips, turnips, or even sweet potatoes for a twist. Just cut them into similar sizes to ensure even cooking.
How to Store Leftovers?
Store your leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or warm them in a skillet over medium heat until heated through.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! Place the rinsed corned beef in a slow cooker along with the seasoned vegetables and liquids. Cook on low for about 8 hours or on high for 4-5 hours until everything is tender. Just be sure to check occasionally for moisture!
