Corned Beef Cabbage Dinner

There's something deeply satisfying about a meal that comes together on a single sheet pan—minimal cleanup, maximum flavor, and all the comforting warmth of a classic Irish-American favorite. This Corned Beef and Cabbage Sheet Pan Dinner takes the beloved tradition of corned beef and cabbage and transforms it into a weeknight-friendly masterpiece. Tender slices of corned beef nestle among golden baby potatoes, sweet carrots, caramelized onions, and crisp-edged cabbage wedges, all roasted to perfection with aromatic herbs and spices. It's the kind of meal that brings everyone to the table, ready to dig into a hearty, flavorful plate that tastes like it took hours but comes together in under an hour.

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The magic of this dish lies in the simplicity of its preparation and the depth of flavor achieved through roasting. As the vegetables caramelize in the high heat, they develop sweet, savory notes that complement the rich, salty corned beef perfectly. The cabbage softens and chars at the edges, the potatoes turn golden and crispy, and the carrots become tender with a hint of sweetness. Each bite is a harmonious blend of textures and tastes, enhanced by the earthy thyme, bright parsley, and aromatic garlic powder that coat every morsel.

Ingredients

• 500 g (1 lb) cooked corned beef, sliced into 1 cm (½ inch) thick slices
• 1 small head green cabbage, cut into 2.5 cm (1 inch) wedges
• 500 g (1 lb) baby potatoes, halved
• 3 large carrots, peeled and cut into 2.5 cm (1 inch) pieces
• 1 large yellow onion, cut into thick wedges
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tbsp whole grain mustard (for serving, optional)

Instructions

Step 1: Preheat and prepare

Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Season the vegetables

In a large bowl, toss the potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until well coated.

Step 3: Roast the vegetables

Spread the vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.

Step 4: Add the corned beef

Remove the pan from the oven, carefully push the vegetables aside, and nestle the corned beef slices among the vegetables.

Step 5: Final roast

Return to the oven and roast for another 15 minutes, or until the vegetables are tender and the corned beef is heated through and slightly crisped at the edges.

Step 6: Serve

Serve hot, with whole grain mustard on the side if desired.

Zusatztipps für die Zubereitung

For the best results, make sure to cut your vegetables into uniform sizes so they cook evenly. The baby potatoes should be halved, and the carrots and onion cut into similar-sized pieces. Don't overcrowd the sheet pan—spread everything in a single layer to ensure proper caramelization. If your vegetables start to brown too quickly, you can tent the pan loosely with foil during the final roasting stage. When adding the corned beef, nestle it into the vegetables rather than piling it on top, which allows it to heat through evenly while developing those delicious crispy edges.

Varianten und Anpassungen

This recipe is wonderfully flexible and can be adapted to suit your preferences or what you have on hand. For a spicier kick, add a pinch of crushed red pepper to the vegetables before roasting. You can substitute sweet potatoes for baby potatoes for a different flavor profile that adds natural sweetness to the dish. If you prefer a tangier finish, brush the corned beef with a mixture of whole grain mustard and honey before the final roasting. For added color and nutrition, toss in some halved Brussels sprouts or thick slices of parsnips along with the other vegetables.

Serviervorschläge

Serve this hearty sheet pan dinner straight from the oven, family-style, letting everyone help themselves to generous portions. A side of whole grain mustard or horseradish sauce makes a perfect accompaniment for those who enjoy a bit of extra tang. For a complete meal, consider serving it alongside a simple green salad dressed with a light vinaigrette to balance the richness of the dish. Leftovers are a gift—simply chop everything up and fry in a skillet the next morning with a fried egg on top for an incredible corned beef hash breakfast. The flavors deepen overnight, making day-two servings even more delicious.

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This Corned Beef and Cabbage Sheet Pan Dinner proves that traditional comfort food doesn't have to be complicated or time-consuming. With just one pan, a handful of wholesome ingredients, and less than an hour, you can create a meal that's both nourishing and nostalgic. Whether you're celebrating Irish heritage, looking for an easy weeknight solution, or simply craving the satisfying combination of tender meat and roasted vegetables, this recipe delivers on all fronts. It's a dish that brings warmth to the table and joy to the kitchen—and isn't that what great home cooking is all about?

Recipe Questions & Answers

→ How do I ensure the vegetables roast evenly?

Toss vegetables thoroughly in olive oil and seasonings, then spread them in a single layer on the sheet pan. Stir halfway through roasting for even cooking.

→ Can I use different vegetables with this dish?

Absolutely. Sweet potatoes, parsnips, or Brussels sprouts can be great alternatives for varied flavors and textures.

→ How should leftover corned beef and vegetables be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. They reheat well in a skillet or oven.

→ What is the purpose of roasting the vegetables first before adding beef?

Roasting vegetables first allows them to soften and caramelize, ensuring they are tender once the beef finishes heating through.

→ Is there a recommended mustard to serve alongside?

Whole grain mustard complements the dish nicely, adding a slightly tangy and textured contrast to the savory beef and veggies.