Corned Beef Cabbage Dinner (Printable Version)

Hearty corned beef, cabbage, potatoes, and carrots roasted together in a simple sheet pan meal.

# Ingredient List:

→ Meats

01 - 1 lb cooked corned beef, sliced into ½ inch thick slices

→ Vegetables

02 - 1 small head green cabbage, cut into 1 inch wedges
03 - 1 lb baby potatoes, halved
04 - 3 large carrots, peeled and cut into 1 inch pieces
05 - 1 large yellow onion, cut into thick wedges

→ Seasonings & Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1 teaspoon garlic powder
12 - 1 tablespoon whole grain mustard, optional for serving

# Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until well coated.
03 - Spread vegetables evenly on prepared sheet pan. Roast for 25 minutes, stirring halfway through.
04 - Remove pan from oven, carefully push vegetables aside, and nestle corned beef slices among the vegetables.
05 - Return to oven and roast for 15 minutes more, or until vegetables are tender and corned beef is heated through with slightly crisped edges.
06 - Transfer to serving platter and serve hot with whole grain mustard on the side if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time with your family instead of your sink.
  • The roasted vegetables get this caramelized sweetness that makes the corned beef taste even better than the traditional boiled version.
  • It's naturally gluten-free and comes together faster than ordering takeout, so weeknight stress actually decreases.
02 -
  • Don't overcrowd your pan or the vegetables will steam instead of developing that caramelized crust you're actually after; use two pans if needed.
  • Stir the vegetables halfway through their initial roasting, because the ones touching the pan brown faster and you want them cooked evenly.
03 -
  • Cut all your vegetables roughly the same size so they finish roasting at the same time—uneven pieces mean some are done while others are still tough.
  • Don't skip the parchment paper; it's not laziness, it's strategy, because cleanup determines whether you'll make this again next week or abandon the idea for months.
Return