Name: Easy Corned Beef and Cabbage Sheet Pan Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Irish
Ingredients: 2½-3 lb corned beef brisket (flat cut); 1 seasoning packet (from corned beef); 1½ lb baby potatoes, halved; 4 large carrots, peeled and cut into chunks; 1 large green cabbage, cut into wedges; 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)

Description

This Easy Corned Beef and Cabbage Sheet Pan recipe is a simple and flavorful meal perfect for a comforting dinner. Tender corned beef brisket is roasted alongside baby potatoes, carrots, and cabbage, all cooked together on a single sheet pan for easy cleanup. The seasoning packet enhances the meat’s flavor while the roasted vegetables add a hearty and wholesome touch. Finished with a splash of whole-grain mustard or horseradish, this dish is a classic take on a traditional Irish favorite made effortlessly in your oven.

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)

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Instructions

Preheat Oven: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to make cleanup easier.
Prepare Vegetables: Place the halved baby potatoes and chopped carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss them to coat evenly, then spread them out in an even layer.
Place Corned Beef: Position the corned beef brisket in the center of the sheet pan, with the fat side facing up to keep the meat moist during cooking.
Add Seasoning: Sprinkle the seasoning packet evenly over the corned beef to infuse it with traditional flavors.
Add Cabbage and Drizzle Oil: Arrange the cabbage wedges around the corned beef and vegetables on the pan. Drizzle the remaining olive oil or melted butter over the cabbage and other ingredients to keep them moist and flavorful.
Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture inside and roast in the preheated oven for 1 hour and 45 minutes, or until the corned beef is fork-tender.
Brown Vegetables: Remove the foil carefully and return the sheet pan to the oven. Roast uncovered for an additional 15 minutes to allow the vegetables to lightly brown and caramelize.
Rest the Meat: Take the sheet pan out of the oven. Let the corned beef rest for 10 minutes before slicing, which helps retain its juices and ensures tenderness.
Serve: Slice the corned beef against the grain and serve warm with optional whole-grain mustard or horseradish for added flavor.

Notes

You can substitute baby potatoes with fingerlings or red potatoes if desired.
If you like spicier flavors, add a pinch of crushed red pepper flakes with the seasoning.
Make sure to slice the corned beef against the grain to ensure tenderness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a dairy-free option, use olive oil instead of melted butter.