Description

This Easy Corned Beef and Cabbage Sheet Pan recipe is a simple, hands-off way to prepare a classic Irish-inspired meal. Featuring a tender corned beef brisket cooked alongside baby potatoes, carrots, and cabbage wedges, all roasted together on a single baking sheet, this dish delivers comforting flavors with minimal cleanup. Perfect for St. Patrick’s Day or any cozy dinner, it’s flavorful, hearty, and easy to customize with optional garlic and mustard.

Ingredients

Scale

Meat 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 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 and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
Prepare Potatoes and Carrots: 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. Spread them out in an even layer to ensure consistent roasting.
Position the Corned Beef: Place the corned beef brisket in the center of the sheet pan, fat side facing up for optimal moisture and flavor retention during roasting.
Season the Meat: Evenly sprinkle the seasoning packet from the corned beef over the brisket to infuse it with traditional spiced flavors.
Add Cabbage and Final Touches: Arrange the cabbage wedges around the corned beef and vegetables on the sheet pan. Drizzle the remaining olive oil or melted butter over the cabbage and optionally add the smashed garlic cloves and black pepper for extra flavor.
Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture and roast in the preheated oven for 1 hour and 45 minutes, or until the corned beef is fork-tender and vegetables are beginning to soften.
Uncover and Brown: Remove the foil and return the pan to the oven for an additional 15 minutes to lightly brown the vegetables and give the cabbage some caramelized color.
Rest the Meat: Remove the baking sheet from the oven and let the corned beef rest for 10 minutes before slicing to allow the juices to redistribute and keep the meat tender.
Serve: Slice the corned beef against the grain into thin slices. Serve warm alongside the roasted vegetables with optional whole-grain mustard or horseradish for added tang.

Notes

Using foil to tightly cover the pan helps keep the corned beef moist and tender during roasting.
Resting the meat before slicing ensures juicier results.
You can add garlic and black pepper if you want more complex flavors.
Flat cut brisket is preferred for even cooking and easier slicing.
Leftovers reheat well and can be used in sandwiches or hash.