If you’ve ever wanted to bring the classic flavors of a traditional corned beef and cabbage dinner into the 21st century with unbeatable ease and minimal cleanup, this Easy Corned Beef and Cabbage Sheet Pan Recipe is your new best friend. Picture tender, juicy corned beef braised alongside perfectly roasted baby potatoes, sweet carrots, and savory cabbage wedges all cooked together on one sheet pan. It’s a comforting, hearty meal that fills your kitchen with mouthwatering aromas and leaves you with plenty of time to relax instead of fussing over multiple pots and pans.
Ingredients You’ll Need
What’s fantastic about this recipe is how few ingredients you need—and how each one plays a starring role in creating layers of flavor, texture, and color on the plate. Simple, fresh, and pantry friendly, these ingredients combine for a timeless dish with a modern twist.
- 2½-3 lb corned beef brisket (flat cut): The star of the show, this cut becomes amazingly tender after slow roasting.
- 1 seasoning packet (from corned beef): This magical mix infuses the meat with that classic, distinctive corned beef taste.
- 1½ lb baby potatoes (halved): Adding a creamy, fluffy bite once roasted to golden perfection.
- 4 large carrots (peeled and cut into chunks): Their natural sweetness balances the savory beef beautifully.
- 1 large green cabbage (cut into wedges): Cabbage adds both texture and that traditional St. Patrick’s Day flair.
- 2 tbsp olive oil or melted butter: Helps everything brown nicely and keeps veggies moist.
- ½ tsp black pepper (optional): A little heat to awaken your taste buds without overpowering.
- 3 cloves garlic (smashed, optional): Introduces a subtle aromatic depth that pairs perfectly with the meat and veggies.
- 2 tbsp whole-grain mustard (optional, for serving): Adds a tangy kick as a finishing touch for dipping or spreading.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prep Your Oven and Sheet Pan
Start by heating your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to make cleanup a breeze. This simple prep sets the stage for a flawless cook and ensures your sheet pan stays clean after roasting your delicious feast.
Step 2: Arrange Your Veggies
Scatter your halved baby potatoes and chunked carrots across the baking sheet. Drizzle them with 1 tablespoon of olive oil, then gently toss to make sure each piece is coated. Spreading them evenly helps everything cook uniformly and develop that golden roasted color we all love.
Step 3: Position the Corned Beef
Place your corned beef brisket right in the center of the sheet pan with the fat side facing up. This positioning allows the fat to baste the meat as it roasts, keeping it moist and packed with flavor.
Step 4: Season It Well
Sprinkle the entire seasoning packet evenly over the top of the corned beef. This step is crucial as it layers in those signature spices that make this dish unmistakably corned beef.
Step 5: Add the Cabbage
Arrange the cabbage wedges around the brisket surrounded by your potatoes and carrots. Drizzle the remaining olive oil or melted butter over the cabbage and other veggies to ensure they roast beautifully and don’t dry out.
Step 6: Seal and Roast
Cover the entire sheet pan tightly with foil to trap moisture, creating the perfect environment for slow roasting. Pop the sheet pan into the oven and roast for 1 hour and 45 minutes, or until the corned beef is so tender you can easily pierce it with a fork.
Step 7: Brown the Veggies
Remove the foil and roast for an additional 15 minutes. This final step crisps up the vegetables and adds a lovely caramelized touch that contrasts beautifully with the soft meat.
Step 8: Rest and Slice
Once you pull the sheet pan from the oven, let the corned beef rest for about 10 minutes. This resting step lets the juices redistribute so your slices remain juicy. Slice against the grain for the most tender bites.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
This dish shines beautifully with a dollop or two of whole-grain mustard on the side for tang and a touch of heat. Some folks love a sprinkle of fresh parsley or a spoonful of horseradish sauce to elevate the experience and add a fresh contrast to the richness of the meal.
Side Dishes
Though the sheet pan bundles most of your meal together, a crusty loaf of bread or buttery dinner rolls are perfect for sopping up the savory juices. A crisp green salad with a light vinaigrette also pairs wonderfully to bring some brightness to the plate.
Creative Ways to Present
For a festive twist, serve your slices of corned beef atop a bed of the roasted veggies and drizzle lightly with pan juices or mustard sauce. Garnish with a sprinkle of chopped chives or dill for an elegant touch that makes this homey dish feel celebratory.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Keeping the meat and vegetables together helps maintain the wonderful mingling of flavors. Reheat gently to prevent drying out the corned beef.
Freezing
If you want to make this recipe far in advance, it freezes beautifully. Portion the corned beef and vegetables into freezer-safe containers or bags and store for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a covered dish in the oven at 300°F until warmed through, or microwave in short bursts to preserve moisture. Adding a splash of broth or water helps prevent the meat from getting tough during reheating.
FAQs
Can I use a different cut of corned beef?
The flat cut brisket is ideal for this recipe because it cooks evenly and slices nicely, but you can use the point cut if that’s what you have. Just be aware it might be a little fattier and may need a bit longer cooking time.
Do I have to cover the pan with foil?
Yes, covering the pan traps moisture and helps the corned beef become tender while steaming the vegetables gently. Removing the foil only at the end crisps up the veggies perfectly.
Can I add other vegetables?
Absolutely! Parsnips, turnips, and Brussels sprouts work well with this recipe. Just cut them into similar-sized pieces to ensure even roasting.
Is it necessary to use the seasoning packet?
While the seasoning packet provides that classic corned beef flavor, you can create your own spice blend using pickling spices like mustard seeds, peppercorns, and bay leaves if you prefer a homemade touch.
How thick should I slice the corned beef?
Slicing the corned beef about ¼-inch thick against the grain gives you tender, juicy pieces perfect for serving. Thinner slices are more tender, while thicker slices give a meatier bite.
Final Thoughts
This Easy Corned Beef and Cabbage Sheet Pan Recipe has quickly become one of my go-to dinners when I want comfort food without fussing endlessly. The simplicity of one pan, the amazing flavors, and the cozy vibe make it a dish you’ll want to share again and again. Give it a try and watch it become a beloved classic in your kitchen too!
Print
Easy Corned Beef and Cabbage Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, hands-off way to prepare a classic Irish dish. Tender corned beef brisket roasts alongside flavorful baby potatoes, carrots, and cabbage wedges on a single sheet pan, making cleanup a breeze. The slow roasting approach locks in moisture and develops rich flavors, perfect for a comforting meal served with mustard or horseradish.
Ingredients
Corned Beef
- 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
- 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: Set your oven to 325°F (165°C) and prepare a large rimmed baking sheet by lining it with foil or parchment paper to facilitate easy cleanup.
- Prepare the vegetables: Toss the halved baby potatoes and carrot chunks with 1 tablespoon of olive oil on the baking sheet, spreading them out evenly for consistent roasting.
- Place the corned beef: Lay the corned beef brisket in the center of the baking sheet with the fat side facing up to allow the fat to baste the meat during cooking.
- Season the beef: Sprinkle the provided seasoning packet evenly over the corned beef to infuse flavor throughout the cooking process.
- Add cabbage and oil: Arrange the cabbage wedges around the brisket and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and optional smashed garlic cloves, ensuring everything is lightly coated.
- Cover tightly with foil: Seal the entire sheet pan securely with foil to trap steam and moisture, which helps tenderize the meat and vegetables.
- Roast the meal: Place the sheet pan in the oven and roast for 1 hour and 45 minutes until the corned beef is fork-tender.
- Bake uncovered: Remove the foil and return the pan to the oven for an additional 15 minutes to allow the vegetables to brown lightly and develop extra flavor.
- Rest and slice: Take the pan out of the oven, let the corned beef rest for 10 minutes to redistribute juices, then slice it against the grain for optimal tenderness.
- Serve: Serve the sliced corned beef with the roasted vegetables warm, accompanied by whole-grain mustard or horseradish if desired.
Notes
- For extra flavor, add smashed garlic cloves around the vegetables before roasting.
- Letting the corned beef rest after roasting ensures juicier, more tender slices.
- Adjust the roasting time slightly for thicker or thinner cuts of corned beef to ensure it is fork-tender.
- Use foil or parchment paper on the sheet pan to simplify cleanup.
- This recipe can be made ahead and reheated gently, retaining great flavor.
