Description
This Corned Beef and Cabbage Sheet Pan Recipe offers a classic Irish-inspired hearty meal made easy by roasting everything together on one pan. The corned beef brisket is seasoned with the included spice packet and surrounded by tender cabbage, baby potatoes, carrots, and onion, all roasted until perfectly tender and flavorful with a slight crisp. This simple, come-together dinner is ideal for entertaining or family meals, providing a delicious balance of savory beef and roasted vegetables with minimal cleanup.
Ingredients
Scale
Corned Beef
- 1 (3–4 lb) corned beef brisket (with spice packet)
Vegetables
- 1 small green cabbage, cut into wedges
- 1 lb baby potatoes (halved if large)
- 3–4 carrots, peeled and cut into chunks
- 1 onion, sliced
Seasonings and Oils
- 3 tbsp olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) so it reaches the perfect temperature for roasting the corned beef and vegetables evenly.
- Prepare the Corned Beef: Pat the corned beef brisket dry with paper towels and place it on a lined sheet pan. Sprinkle the included spice packet evenly over the brisket to ensure maximum flavor infusion during roasting.
- Season the Vegetables: In a large mixing bowl, combine the halved baby potatoes, carrot chunks, sliced onion, and cabbage wedges. Drizzle with olive oil, then sprinkle black pepper, garlic powder, and optional paprika. Toss all the vegetables to coat them thoroughly with the seasonings and oil.
- Arrange on Sheet Pan: Spread the seasoned vegetables around the corned beef on the sheet pan, arranging them in a single layer to ensure even cooking and roasting.
- Cover and Roast: Cover the entire sheet pan tightly with aluminum foil to trap steam and moisture, helping the beef become tender. Roast in the preheated oven for about 1 hour per pound of meat, or until the corned beef reaches an internal temperature of approximately 190°F, which signals a very tender texture.
- Finish Uncovered: Remove the foil and continue roasting for an additional 15–20 minutes to allow the vegetables and edges of the beef to develop a slight crisp and caramelized finish.
- Rest and Slice: After removing from the oven, let the corned beef rest for 10 to 15 minutes. This resting period helps the juices redistribute, making for a juicy slice. Slice the meat against the grain before serving alongside the roasted vegetables.
Notes
- For an even more tender brisket, you can roast lower and slower, adjusting timing accordingly.
- If you prefer softer vegetables, slightly increase the roasting time uncovered.
- Use a meat thermometer to ensure accurate internal temperature for perfect doneness.
- Leftover corned beef can be refrigerated for up to 4 days and reheated gently.
- Optional: Add mustard or horseradish sauce on the side for serving.
