Sheet Pan Corned Beef and Cabbage
This simplified, one-pan version roasts corned beef and vegetables together for deep, caramelized flavor without the fuss of boiling. It’s a hands-off, protein-rich dinner perfect for a cozy weeknight or St. Patrick’s Day celebration. The layered cooking ensures tender meat and perfectly charred, not soggy, vegetables.
- Prep Time: 15min
- Cook Time: 2h 15min
- Total Time: 2h 30min
- Yield: 6 servings 1x
- Category: dinner
- Method: roasting
- Cuisine: Irish-American
Ingredients
Scale
- 1 (3 to 4-pound) corned beef brisket, with included spice packet
- 1.5 pounds small yellow potatoes, halved or quartered if large
- 4 large carrots, peeled and cut into 2-inch chunks
- 1 medium yellow onion, cut into 8 wedges
- 1 small head green cabbage, cut into 8 wedges (core intact)
- 3 tablespoons olive oil, divided
- 1 tablespoon whole grain mustard
- 1 teaspoon dried thyme
- Freshly ground black pepper
- 1 cup water
- Optional for serving: chopped fresh parsley, extra mustard, or prepared horseradish
Instructions
- Preheat oven to 325°F (165°C). Place corned beef brisket fat-side up in center of a large rimmed sheet pan. Rub top with spice packet contents. Pour 1 cup water into pan bottom around brisket.
- Tightly cover entire sheet pan with aluminum foil. Roast for 1 hour and 30 minutes.
- While brisket roasts, in a large bowl toss potatoes, carrots, and onion with 2 tbsp olive oil, mustard, thyme, and black pepper.
- Carefully remove pan from oven and uncover. Arrange potato mixture around brisket in pan juices. Return to oven, uncovered, for 30 minutes.
- Brush cabbage wedges with remaining 1 tbsp olive oil. After 30 minutes, tuck cabbage among other vegetables. Roast uncovered for 15-20 more minutes, until cabbage is tender with charred edges and brisket is fork-tender.
- Transfer brisket to a cutting board and let rest 10 minutes. Slice against the grain. Serve sliced corned beef with roasted vegetables.
Notes
Do not crowd the pan; use two if needed. The initial water is crucial for tender meat. Adding cabbage last prevents it from becoming soggy. Leftovers are great for soup or potato skins.
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6
- Sodium: 1200
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Find it online: https://harmonymeal.com/sheet-pan-corned-beef-cabbage/