If you’re looking for a comforting, hearty meal that comes together with minimal fuss and maximal flavor, the Easy Corned Beef and Cabbage Sheet Pan Recipe is your new best friend in the kitchen. This dish takes classic Irish flavors and makes everything from roasting the corned beef to tender veggies effortlessly simple by using just one sheet pan. Imagine those tender, juicy slices of brisket paired with caramelized cabbage, perfectly roasted baby potatoes, and sweet carrots—all baked together to create a feast that feels like a warm hug on a plate. Whether you’re celebrating a special occasion or just craving something wholesome and satisfying, this recipe delivers big on taste with so little cleanup.
Ingredients You’ll Need
These ingredients are not only simple but essential, combining to balance the savory, tender corned beef with hearty vegetables that offer texture, color, and natural sweetness. Each element works together to bring out the best in every bite, creating a colorful, delicious meal that looks as good as it tastes.
- Corned beef brisket (2½-3 lb, flat cut): The star of the show, providing that signature melt-in-your-mouth texture and rich flavor.
- Seasoning packet (from corned beef): This brings the classic briny, spiced notes that define traditional corned beef.
- Baby potatoes (1½ lb, halved): Adds earthiness and a creamy interior that roasts perfectly alongside the beef.
- Large carrots (4, peeled and chunked): Introduce a natural sweetness and vibrant color to the dish.
- Green cabbage (1 large, cut into wedges): Softens beautifully in the oven, lending a slight crunch and subtle bitterness that complements the beef.
- Olive oil or melted butter (2 tbsp): Helps everything brown nicely and adds richness to the veggies.
- Black pepper (½ tsp, optional): Just a touch of spice to enhance flavors without overpowering them.
- Garlic cloves (3, smashed, optional): For an extra layer of aromatic flavor that subtly infuses as it roasts.
- Whole-grain mustard (2 tbsp, optional for serving): A lively accompaniment that brightens up the rich meat when you’re ready to eat.
How to Make Easy Corned Beef and Cabbage Sheet Pan Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (165°C). Line a large rimmed sheet pan with foil or parchment paper—this step helps with easy cleanup and keeps everything from sticking, making your cooking experience more enjoyable.
Step 2: Toss the Potatoes and Carrots
Spread the halved baby potatoes and chunked carrots out on the sheet pan. Drizzle with 1 tablespoon of olive oil and toss them gently to coat all sides. This not only adds flavor but also promotes a lovely caramelization during roasting, giving you beautifully golden veggies with a slightly crisp exterior.
Step 3: Add the Corned Beef
Place the corned beef brisket right in the center of the sheet pan with the fat side facing upward—this positioning lets the fat render slowly, keeping the meat incredibly moist and flavorful as it cooks.
Step 4: Season the Beef
Now sprinkle the seasoning packet evenly over the entire brisket. This ensures each bite is perfectly seasoned with that comforting blend of spices that corned beef is known for.
Step 5: Arrange the Cabbage Wedges
Surround the beef and veggies with the cabbage wedges. Drizzle the remaining olive oil or melted butter over the cabbage and, if you’re using them, scatter the smashed garlic cloves on the pan for a subtle garlic aroma as it bakes.
Step 6: Cover and Roast
Cover the whole pan tightly with foil to create a steamy environment that gently cooks everything to fork-tender perfection. Roast for 1 hour and 45 minutes, letting the flavors meld and intensify.
Step 7: Brown and Finish
After roasting, remove the foil and pop the pan back in the oven for an additional 15 minutes. This final stage adds a beautiful golden finish to the vegetables and crisps up the edges of the brisket for texture contrasts.
Step 8: Rest and Slice
Take the pan out, let the corned beef rest for about 10 minutes to allow juices to redistribute, then slice against the grain to ensure each cut is tender and easy to enjoy.
Step 9: Serve and Enjoy
Serve everything warm, optionally alongside some whole-grain mustard or horseradish to add a little zip that perfectly complements the savory meat and sweet vegetables.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
Add fresh herbs like chopped parsley or a sprinkling of chopped chives right before serving to introduce a pop of color and fresh flavor that brightens the plate beautifully. A dollop of mustard or a smear of horseradish sauce offers a tangy kick that pairs perfectly with the rich corned beef.
Side Dishes
This sheet pan meal packs a lot of goodness, but if you want to complement it, consider serving with crusty bread to soak up juices or a light green salad. Both options add fresh textures that balance the richness of the main dish wonderfully.
Creative Ways to Present
For a fun twist, serve the sliced meat and veggies atop buttered mashed potatoes or creamy polenta. Another idea is to thinly slice leftover meat and toss it into a hearty sandwich or wrap, making the Easy Corned Beef and Cabbage Sheet Pan Recipe great for second-day meals too.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate promptly. The juicy corned beef and roasted vegetables will stay delicious for up to 3-4 days, making for easy, ready-to-eat meals during the week.
Freezing
If you want to keep this meal longer, slice the corned beef and separate the vegetables, then freeze them in airtight containers or heavy-duty freezer bags. They can be frozen for up to 2 months without losing much flavor or texture, perfect for quick meal solutions later on.
Reheating
Reheat leftovers gently in the oven wrapped loosely in foil at 300°F (150°C) until warmed through, usually about 20-25 minutes. This prevents the beef from drying out and keeps the vegetables tender. A microwave works in a pinch, but be sure to cover and heat in short bursts to maintain moisture.
FAQs
Can I use a different cut of corned beef for this recipe?
You can, but the flat cut brisket is preferred for this recipe due to its even shape and leaner texture, which cooks consistently on a sheet pan. Point cuts tend to be fattier and can cook unevenly in this style.
Is it necessary to cover the pan with foil while roasting?
Yes, covering the pan traps steam that keeps the corned beef tender and veggies soft, preventing drying out as the dish slowly roasts. Removing the foil at the end helps create a nice caramelized finish.
Can I add other vegetables to the sheet pan?
Absolutely! Feel free to toss in parsnips, Brussels sprouts, or turnips for extra variety and flavor. Just make sure the pieces are cut to similar sizes so everything cooks evenly along with the beef.
What if I don’t have whole-grain mustard for serving?
You can substitute with Dijon mustard, spicy brown mustard, or even a horseradish sauce. These will all provide a nice tang that cuts through the richness of the meat wonderfully.
How long does the recipe take to prepare and cook?
The hands-on prep is minimal—mostly chopping vegetables and seasoning. The roast requires about 2 hours total (including resting), so it’s perfect for a weekend meal where you can let it cook slowly without much fuss.
Final Thoughts
When you want a meal that’s both satisfying and surprisingly simple, giving this Easy Corned Beef and Cabbage Sheet Pan Recipe a try is a must. It brings comfort food right to your table with minimal effort but maximum flavor. Trust me, once you’ve tasted how well the flavors meld and how easy cleanup is, this will become a favorite go-to—whether for a holiday or an everyday delicious dinner. Give it a whirl and enjoy the cozy, inviting meal you deserve.
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: Dinner
- Method: Roasting
- Cuisine: Irish
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a comforting and flavorful classic Irish meal made simple with a one-pan approach. Tender corned beef brisket is roasted alongside hearty baby potatoes, sweet carrots, and crisp cabbage wedges, all seasoned perfectly and cooked together to create a delicious, no-fuss dinner perfect for St. Patrick’s Day or any cozy night in.
Ingredients
Meat and Seasonings
- 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)
- 3 cloves garlic (smashed, optional)
Others
- 2 tbsp olive oil or melted butter
- ½ tsp black pepper (optional)
- 2 tbsp whole-grain mustard (optional, for serving)
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to prevent sticking and simplify cleanup.
- Prepare Vegetables: Place the halved baby potatoes and chopped carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil, toss well to coat evenly, then spread them out in a single layer to ensure even roasting.
- Place Corned Beef: Center the corned beef brisket on the sheet pan, making sure the fat side is facing up to baste the meat as it cooks.
- Add Seasoning: Sprinkle the seasoning packet evenly over the corned beef, distributing the spices to maximize flavor infusion.
- Arrange Cabbage: Arrange the cabbage wedges around the brisket and vegetables. Drizzle the remaining olive oil or melted butter over everything, adding optional black pepper and the smashed garlic cloves for extra aroma if using.
- Cover and Roast: Cover the entire sheet pan tightly with foil to trap moisture and create a steaming environment that makes the corned beef tender. Place in the oven.
- Cook Until Tender: Roast for 1 hour and 45 minutes, or until the corned beef becomes fork-tender and the vegetables start to soften.
- Brown Vegetables: Remove the foil and return the pan to the oven. Roast uncovered for an additional 15 minutes to lightly brown the vegetables and develop flavor.
- Rest Meat: Remove the sheet pan from the oven and let the corned beef rest for 10 minutes. This helps retain juices and makes slicing easier.
- Serve: Slice the corned beef against the grain for maximum tenderness. Serve warm with whole-grain mustard or horseradish if desired for a flavorful accompaniment.
Notes
- For best results, use the flat cut corned beef brisket as it is leaner and slices more evenly.
- Adjust roasting time slightly based on the size of your brisket and your oven’s performance.
- You can substitute melted butter for olive oil for richer flavor.
- If you prefer stronger seasoning, add additional cracked black pepper or garlic.
- Resting the meat before slicing is crucial to keep it juicy.
- Leftovers can be refrigerated for up to 4 days and are great for sandwiches or hash.
