Easy Corned Beef and Cabbage Sheet Pan
This Corned Beef and Cabbage Sheet Pan recipe is a simple, oven-roasted twist on a classic comfort dish. Everything cooks together on one pan for maximum flavor and easy cleanup.Tender corned beef, roasted cabbage, carrots, and potatoes make this a hearty, satisfying meal perfect for St. Patrick’s Day or a cozy family dinner any time of year.
Ingredients
- 2½-3 lb corned beef brisket flat cut
- 1 seasoning packet from corned beef
- 1½ lb baby potatoes halved
- 4 large carrots peeled and cut into chunks
- 1 large green cabbage cut into wedges
- 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 the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper.
- Place the potatoes and carrots on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and spread evenly.
- Place the corned beef brisket in the center of the sheet pan, fat side up.
- Sprinkle the seasoning packet evenly over the corned beef.
- Arrange the cabbage wedges around the corned beef and vegetables. Drizzle with the remaining olive oil or melted butter.
- Cover the entire sheet pan tightly with foil to trap moisture.
- Roast for 1 hour and 45 minutes, or until the corned beef is fork-tender.
- Remove the foil and return the pan to the oven for an additional 15 minutes to lightly brown the vegetables.
- Remove from the oven and let the corned beef rest for 10 minutes before slicing against the grain.
- Serve warm with mustard or horseradish if desired.