If you’re looking for a comforting, hearty dish that brings all the classic flavors of St. Patrick’s Day to your table without a mountain of pots and pans, this Easy Corned Beef and Cabbage Sheet Pan Recipe is a total game-changer. Imagine tender corned beef, perfectly roasted vegetables, and caramelized cabbage all cooked together on one pan, infusing every bite with rich, savory goodness. It’s a meal that somehow feels both special and effortless, perfect for a cozy family dinner or anytime you crave that satisfying combination of flavors and textures.
Ingredients You’ll Need
This recipe is wonderfully simple because it relies on just a handful of quality ingredients that work in harmony. Each ingredient plays an important role in bringing texture, flavor, and color to your sheet pan feast without overwhelming your prep time.
- Corned beef brisket (2½-3 lb, flat cut): The star of the dish, whose marbled fat keeps the meat tender and flavorful during roasting.
- Seasoning packet from corned beef: Adds that classic spiced flavor without extra effort.
- Baby potatoes (1½ lb, halved): Their creamy interior and crispy skins provide balance and substance.
- Large carrots (4, peeled and chunked): Offer natural sweetness and vibrant color.
- Green cabbage (1 large, cut into wedges): Roasts to slightly sweet, tender perfection with a bit of bite.
- Olive oil or melted butter (2 tbsp): Helps veggies crisp up beautifully and keeps the meat moist.
- Black pepper (½ tsp, optional): Adds subtle heat, enhancing all the savory flavors.
- Garlic cloves (3, smashed, optional): Infuse a gentle aromatic depth when roasted alongside the beef and veggies.
- Whole-grain mustard (2 tbsp, optional, for serving): Adds zing and contrast on the side to brighten each bite.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prepare Your Oven and Sheet Pan
Preheat your oven to a cozy 325°F (165°C) and line a large rimmed baking sheet with foil or parchment paper. This makes cleanup a breeze and ensures your vegetables won’t stick while roasting alongside the meat.
Step 2: Get Those Veggies Ready
Place the halved baby potatoes and chunks of carrot on your prepared pan. Drizzle them with 1 tablespoon of olive oil and toss everything together so each piece gets a nice coating. Make sure to spread them out evenly – this allows them to roast perfectly rather than steam.
Step 3: Add the Corned Beef
Next, nestle the corned beef brisket right in the center of the sheet pan, fat side facing up. That fat layer will slowly melt and baste the meat as it cooks, keeping it super juicy.
Step 4: Season with the Packet
Take the seasoning packet that came with your corned beef and sprinkle it evenly over the meat. This step ensures that signature bold, salty, and slightly spicy flavors soak in during roasting.
Step 5: Include the Cabbage
Arrange the wedge-cut cabbage around the corned beef and vegetables, then drizzle it all with the remaining olive oil or melted butter. This keeps the cabbage from drying out and helps it caramelize lightly as it roasts.
Step 6: Cover and Roast
Cover the whole pan tightly with foil to trap in moisture and roast your masterpiece for about 1 hour and 45 minutes. This low and steady heat is key to making the corned beef fork-tender and the vegetables soften beautifully.
Step 7: Brown the Veggies
After the initial roasting, remove the foil and pop the pan back in the oven for a final 15 minutes. This step lets the veggies develop a lovely, lightly charred finish – so much flavor comes from this bit of caramelization.
Step 8: Rest and Slice
Once out of the oven, give the corned beef at least 10 minutes to rest. This resting period lets the juices redistribute, making each slice tender and juicy. Then slice against the grain for the best texture.
Step 9: Serve with Style
Serve your beautiful roasted corned beef and veggies warm straight from the pan, with optional mustard or horseradish on the side for a little extra kick. This final flourish elevates the experience and brings the whole dish together.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
Sprinkle chopped fresh parsley or chives on top for a fresh, vibrant touch that contrasts with the rich flavors. A dollop of tangy mustard or a smear of creamy horseradish sauce is perfect to customize bites and add a zingy kick.
Side Dishes
This dish is so hearty, it almost stands alone, but light side salads with lemon vinaigrette or a simple crusty bread to soak up all the juices make great companions. A shot of your favorite stout or a crisp cider is the perfect beverage partner for a festive flair.
Creative Ways to Present
Try serving the cabbage wedges individually topped with a slice of corned beef and a drizzle of mustard for elegant plate presentations. Or pile the tender veggies and meat onto warm buttered buns for a playful sandwich twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
After your meal, wrap leftover corned beef and vegetables tightly in airtight containers to keep flavors locked in. Stored in the fridge, they stay fresh and tasty for up to 4 days, making weekday lunches or next-day dinners a snap.
Freezing
If you want to save portions for longer, freezing works well too. Place cooled leftovers in freezer-safe containers or bags, removing as much air as possible. They can be frozen for up to 3 months and thawed overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 300°F (150°C) covered with foil to prevent drying out, or microwave in short bursts, stirring veggies occasionally. Adding a splash of broth or water helps keep everything moist and delicious, just like freshly cooked.
FAQs
Can I use a different cut of corned beef for this sheet pan recipe?
The flat cut brisket is best here because it roasts evenly and slices well, but if you have a point cut, it can work too—just be aware it’s a bit fattier and may require slightly different cooking time for tenderness.
Is it necessary to cover the pan with foil during roasting?
Yes, covering the pan traps steam and moisture, which gently cooks the meat and softens the vegetables without drying anything out. Removing the foil at the end gives the veggies that perfect roasted finish.
Can I add other vegetables to this recipe?
Absolutely! Root veggies like parsnips or turnips would be lovely, as well as brussels sprouts or even small onions. Just be mindful of similar roasting times so everything cooks evenly.
What’s the best way to slice the corned beef?
Letting the meat rest is crucial. Then slice thinly against the grain, which means cutting perpendicular to the lines of muscle. This makes the slices tender and easy to eat.
Is this recipe suitable for beginners?
Definitely! The Easy Corned Beef and Cabbage Sheet Pan Recipe is straightforward, hands-off for the most part, and forgiving, making it a fantastic choice if you’re new to cooking corned beef or roasting on a sheet pan.
Final Thoughts
Trust me when I say this Easy Corned Beef and Cabbage Sheet Pan Recipe will become a go-to for celebrating with flavorful comfort food that’s as easy to make as it is delicious. The minimal prep, one-pan cleanup, and incredible taste are a triple win. Give it a try and see how simple home-cooked meals can bring everyone to the table with smiles and satisfied appetites.
Print
Easy Corned Beef and Cabbage Sheet Pan Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes + 15 minutes uncovered
- Total Time: 2 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Irish-American
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, all-in-one meal that brings together tender, flavorful corned beef with perfectly roasted baby potatoes, carrots, and cabbage. Cooked entirely on a single sheet pan in the oven, this dish delivers a comforting traditional Irish-American meal with minimal cleanup, making it perfect for a hearty family dinner or festive occasion.
Ingredients
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)
Other
- 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: Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to facilitate easy cleanup and prevent sticking.
- Prepare Vegetables: Place the halved baby potatoes and peeled, chunked carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly, then spread them out in an even layer.
- Arrange Corned Beef: Position the corned beef brisket in the center of the sheet pan, fat side up, ensuring it is surrounded by the vegetables for balanced cooking.
- Add Seasoning: Evenly sprinkle the seasoning packet over the corned beef to infuse it with traditional flavors.
- Add Cabbage and Oil: Arrange cabbage wedges around the corned beef and vegetables, then drizzle with the remaining olive oil or melted butter to help with roasting and browning.
- Cover and Roast: Tightly cover the entire sheet pan with foil to trap moisture and roast in the oven for 1 hour and 45 minutes until the corned beef is tender enough to be pierced easily with a fork.
- Braise Uncovered: Remove the foil and place the pan back into the oven for an additional 15 minutes to lightly brown the vegetables and enhance their flavor and texture.
- Rest the Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes before slicing it against the grain. Resting helps retain the meat’s juices.
- Serve: Serve the sliced corned beef warm along with the roasted vegetables. Optionally, accompany with whole-grain mustard or horseradish for added zest.
Notes
- Using a flat cut corned beef brisket ensures even cooking and easier slicing.
- If you prefer, you can replace olive oil with melted butter for a richer flavor.
- Adding smashed garlic is optional but provides a subtle aromatic flavor.
- Make sure to slice against the grain of the meat for maximum tenderness.
- Leftovers keep well and can be refrigerated for up to 3 days.
- For extra moisture, baste the corned beef once during the roasting process.
