Easy Corned Beef and Cabbage Sheet Pan Recipe

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If you’re craving a comforting and hearty meal that comes together with minimal fuss, this Easy Corned Beef and Cabbage Sheet Pan Recipe is an absolute game changer. Combining tender, flavorful corned beef with perfectly roasted vegetables all cooked on one pan, this dish is not only a classic favorite but also an effortless way to impress family and friends. Every bite delivers that nostalgic, savory goodness while keeping your kitchen clean and your stress low—what’s not to love?

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this recipe. Each item plays an important role in layering flavors and textures, making sure every forkful is a balanced celebration of simple, fresh components.

• 2½-3 lb corned beef brisket (flat cut): The star of the dish, offering tender, juicy meat infused with the seasoning packet for that classic corned beef taste.
• 1 seasoning packet (from corned beef): This blend of spices brings that signature zing and warmth to the brisket.
• 1½ lb baby potatoes (halved): Their creamy interiors roast up beautifully, soaking in savory flavor while adding substance to the meal.
• 4 large carrots (peeled and cut into chunks): Sweet and colorful, carrots add natural sweetness and vibrant contrast to the plate.
• 1 large green cabbage (cut into wedges): This adds crunch and a slight earthiness, balancing the richness of the beef.
• 2 tbsp olive oil or melted butter: Used to gently coat the veggies and cabbage, helping them roast to a golden perfection.
• ½ tsp black pepper (optional): A pinch of pepper enhances the overall flavor without overpowering the dish.
• 3 cloves garlic (smashed, optional): Garlic adds aromatic depth and a subtle kick of savoriness.
• 2 tbsp whole-grain mustard (optional, for serving): A tangy condiment that pairs wonderfully with the saltiness of the corned beef.

How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe

Step 1: Prep Your Oven and Sheet Pan

Start by preheating your oven to 325°F (165°C). While it heats up, line a large rimmed baking sheet with foil or parchment paper—this not only helps with clean-up but also protects the pan and keeps the flavors sealed in during roasting.

Step 2: Arrange the Potatoes and Carrots

Place the halved baby potatoes and carrot chunks directly on the sheet pan. Drizzle 1 tablespoon of olive oil over them and toss gently to coat all sides. This helps the vegetables roast evenly, developing a tender texture with a caramelized edge.

Step 3: Add the Corned Beef Brisket

Set your corned beef brisket in the center of the pan with the fat side facing up. This allows the fat to slowly baste and break down the meat while it cooks, locking in moisture and flavor.

Step 4: Season the Brisket

Sprinkle the seasoning packet evenly over the entire brisket. This seasoning blend is specifically designed to complement the corned beef, adding layers of spice and savoriness that make every bite special.

Step 5: Arrange the Cabbage and Finish with Oil

Surround the beef and root vegetables with the cabbage wedges. Drizzle the remaining olive oil or melted butter over the cabbage and any exposed veggies to help them roast to a beautiful golden color and soften just right.

Step 6: Cover and Roast

Cover the entire sheet pan tightly with foil to trap moisture during cooking. This keeps the corned beef moist and ensures the vegetables steam perfectly alongside the meat as it slowly roasts.

Step 7: Roast Until Tender

Place the sheet pan in the oven and roast for 1 hour and 45 minutes. During this time, the corned beef becomes tender enough to slice with a fork and the vegetables soften to just the right texture.

Step 8: Brown the Vegetables

After the roasting time, remove the foil and return the pan to the oven for an additional 15 minutes. This step allows the vegetables to develop a lightly browned, caramelized finish, adding extra depth and crunch to the dish.

Step 9: Rest and Slice the Beef

Once out of the oven, let the corned beef rest on the pan for 10 minutes. Resting lets the juices redistribute throughout the meat, making every slice succulent and tender when you cut against the grain.

Step 10: Serve with Mustard or Horseradish

For an extra pop of flavor, serve warm slices with a side of whole-grain mustard or horseradish. These condiments complement the salty, savory notes perfectly, rounding out the meal with a little tang.

How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe

Garnishes

A sprinkle of fresh chopped parsley or a few fresh chives brightens the plate visually and adds a subtle freshness that pairs beautifully with the richness of the corned beef and roasted vegetables.

Side Dishes

While the sheet pan contains everything for a satisfying meal, consider serving alongside creamy horseradish sauce or a crisp green salad to add a light contrast. A slice of hearty rye bread is also perfect for mopping up all the delicious juices.

Creative Ways to Present

For a festive touch, arrange the sliced corned beef on a serving platter surrounded by roasted veggies and cabbage wedges. Drizzle a little extra mustard over the meat or offer small bowls of mustard and horseradish for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

Allow leftovers to cool completely before transferring to an airtight container. Stored in the refrigerator, your Easy Corned Beef and Cabbage Sheet Pan Recipe will stay delicious for up to 4 days, making it an ideal option for quick lunches or dinners later in the week.

Freezing

If you want to keep it longer, freeze the corned beef and vegetables in a freezer-safe container or bag. It’s best to consume within 2-3 months for optimal flavor and texture. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers in a covered dish in the oven at 325°F (165°C) until warmed through, which keeps the meat juicy and prevents the veggies from drying out. Alternatively, microwave on medium power, adjusting time as needed.

FAQs

Can I use a different cut of corned beef for this sheet pan recipe?

Absolutely! While the flat cut brisket works best for even cooking on a sheet pan, you can also use a point cut. Just keep in mind the point cut has more fat and may require a slightly longer roasting time.

Is it necessary to cover the sheet pan with foil during cooking?

Covering with foil traps moisture, ensuring the corned beef stays tender and the cabbage steams nicely. Removing the foil near the end browns the vegetables without drying out the meat. Skipping this step can result in drier brisket.

Can I make this recipe in the slow cooker instead of the oven?

You can adapt the ingredients for slow cooking, but you’ll lose the roasted vegetable’s caramelized texture. The oven sheet pan method uniquely combines slow, moist cooking with a quick browning finish for the veggies.

What’s the best way to slice corned beef for serving?

Always slice the corned beef against the grain. This breaks up the muscle fibers and results in the most tender, easy-to-chew slices, enhancing the eating experience.

Can I add other vegetables to the sheet pan?

Definitely! Feel free to include parsnips, Brussels sprouts, or turnips. Just keep them cut to a size that will cook evenly during the roasting time alongside the rest of the ingredients.

Final Thoughts

This Easy Corned Beef and Cabbage Sheet Pan Recipe holds a special place in my heart because it combines traditional flavors with modern simplicity. It’s a crowd-pleaser that transforms everyday ingredients into a meal that feels both festive and approachable. Give it a try—you might just find this sheet pan dinner becoming your new go-to comfort food for any occasion.

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