Easy Corned Beef and Cabbage Sheet Pan Recipe

If you’re searching for a fuss-free yet soul-satisfying meal, look no further than this Easy Corned Beef and Cabbage Sheet Pan Recipe. It combines tender, flavorful corned beef with perfectly roasted veggies all cooked on one pan, making both the cooking and cleanup a breeze. Whether you’re celebrating Saint Patrick’s Day or simply craving a hearty dinner, this recipe brings together classic comfort food favorites in a simple, straightforward way that anyone can master.

Ingredients You’ll Need

The magic of this Easy Corned Beef and Cabbage Sheet Pan Recipe lies in its straightforward ingredients. Each one adds an essential layer of flavor, texture, or color, turning humble staples into a delicious, well-balanced meal.

• 2½-3 lb corned beef brisket (flat cut): The centerpiece, tender and richly seasoned for that iconic taste.
• 1 seasoning packet (from corned beef): Packed with spices to infuse the meat with classic flavors.
• 1½ lb baby potatoes (halved): These add a fluffy, hearty texture and soak up the beef’s savory juices.
• 4 large carrots (peeled and cut into chunks): For a sweet, earthy crunch that balances the dish.
• 1 large green cabbage (cut into wedges): Brings a fresh, mildly sweet component and lovely color contrast.
• 2 tbsp olive oil or melted butter: Helps everything brown beautifully while enhancing flavor.
• ½ tsp black pepper (optional): Adds a subtle kick without overpowering the other tastes.
• 3 cloves garlic (smashed, optional): For a gentle aromatic boost that pairs beautifully with beef and veggies.
• 2 tbsp whole-grain mustard (optional, for serving): Offers a tangy finishing touch to brighten each bite.

How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe

Step 1: Prepare your oven and baking sheet

Preheating your oven to 325°F (165°C) ensures everything cooks evenly at the perfect pace. Lining a large rimmed baking sheet with foil or parchment paper will make cleanup quick and keep your pan in great shape.

Step 2: Arrange the potatoes and carrots

Start by spreading the halved baby potatoes and chunks of peeled carrots on the baking sheet. Drizzle them with 1 tablespoon of olive oil and toss to coat evenly. These veggies will soak up delicious flavors and roast to tender, caramelized perfection.

Step 3: Position the corned beef

Place the corned beef brisket right in the center of the pan, fat side up. This promotes juiciness and richness during roasting, making sure every slice is tender and flavorful.

Step 4: Season the beef

Sprinkle the seasoning packet evenly over the top of the corned beef. This blend of spices will permeate the meat as it cooks, giving that classic, crave-worthy corned beef flavor.

Step 5: Add the cabbage and finish with oil

Arrange wedges of green cabbage around the beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and set the optional smashed garlic cloves nearby to infuse subtle garlic notes as everything roasts.

Step 6: Cover and roast

Seal the entire sheet pan tightly with foil. This traps moisture, gently steaming the corned beef and vegetables to fork-tender perfection. Roast for 1 hour and 45 minutes without peeking to allow full flavor development.

Step 7: Brown the vegetables

Remove the foil and return the pan to the oven for an additional 15 minutes. This step crisps and lightly browns your potatoes, carrots, and cabbage, adding that perfect roasted texture to each bite.

Step 8: Rest and slice the beef

Once out of the oven, let your corned beef rest for about 10 minutes. This helps the juices redistribute, giving you tender slices when you cut against the grain for the best texture.

Step 9: Serve and enjoy

Serve your Easy Corned Beef and Cabbage Sheet Pan Recipe warm, alongside a dollop of whole-grain mustard or horseradish to add an exciting tangy contrast if you like. The combination of tender beef, roasted veggies, and a tangy kick is simply unforgettable.

How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe

Garnishes

Simple garnishes can elevate this dish effortlessly. Fresh chopped parsley or a sprinkle of chopped chives over the top add a burst of green color and a fresh aroma. A little whole-grain mustard or a horseradish cream on the side promises a lively zing that complements the fatty richness of the beef.

Side Dishes

This sheet pan meal stands well on its own, but pairing it with some crusty bread or a light green salad makes it a full, balanced feast. If you want to get creative, a tangy apple slaw or roasted Brussels sprouts add delightful textures and flavors that harmonize beautifully.

Creative Ways to Present

For a fun presentation, slice the corned beef and arrange it in a fan shape on a large platter surrounded by roasted vegetables. Drizzle a buttery herb sauce or the mustard on top to make it feel extra special. You could also serve it family-style right from the sheet pan—cozy and casual, perfect for a friendly gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Easy Corned Beef and Cabbage Sheet Pan Recipe keep beautifully in the fridge for up to 3-4 days. Store the beef and vegetables in airtight containers to preserve moisture and flavor. It’s great for quick lunches or next-day dinners.

Freezing

You can freeze cooked corned beef and vegetables for up to 2 months. Slice the beef before freezing to make thawing and reheating easier. Place portions in freezer-safe bags or containers with as much air removed as possible to maintain quality.

Reheating

For the best results, gently reheat leftovers in the oven at 300°F until warmed through, which keeps the meat juicy and the vegetables tender without drying them out. Microwave works in a pinch, but cover the dish to retain moisture and heat gradually to avoid toughness.

FAQs

Can I use fresh cabbage instead of pre-cut wedges?

Absolutely! Cutting a whole green cabbage into wedges as described in the recipe works wonderfully because it holds its shape during roasting. Just be sure the wedges are evenly sized so they cook uniformly alongside the beef and other vegetables.

Do I need to soak the corned beef before cooking?

This recipe uses the seasoning packet included with the corned beef, so soaking is optional. If your brisket is very salty or heavily cured, rinsing it briefly before cooking can help balance the flavors, but often it’s fine to use straight from the package.

Can I substitute other vegetables for the potatoes and carrots?

Yes, feel free to swap in root veggies like parsnips or turnips, or even add some onions or celery for extra aroma. Just keep in mind cooking times — firmer veggies should be cut smaller to match the tenderness of potatoes and carrots.

What if I don’t have whole-grain mustard for serving?

No worries! Yellow mustard, Dijon, or even a creamy horseradish sauce each pairs nicely with corned beef and cabbage. Choose what you love or have on hand—each brings a unique but delicious flavor boost.

Is the sheet pan essential, or can I use a roasting pan?

A roasting pan can work, but a large rimmed sheet pan is ideal for this recipe because it offers more surface area for the vegetables to roast evenly around the beef. Plus, clean-up is usually easier with a sheet pan lined in foil or parchment paper.

Final Thoughts

This Easy Corned Beef and Cabbage Sheet Pan Recipe is a game changer for busy nights or festive meals when you want hearty, comforting food without tons of fuss. Its simplicity, bold flavors, and minimal cleanup have quickly made it one of my favorite go-to recipes. Give it a try—you’ll love how effortlessly it comes together and how deeply satisfying every bite is.

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