If you’ve ever wanted a hearty, comforting meal without the stress of multiple pots and pans, this Easy Corned Beef and Cabbage Sheet Pan Recipe is your new best friend. It brings together tender, flavorful corned beef, vibrant green cabbage, and perfectly roasted potatoes and carrots all in one simple sheet pan. With minimal prep and a hands-off roasting process, you’ll enjoy a satisfying, classic dish that feels special but requires surprisingly little effort. The beauty is in its straightforward preparation and that delicious, homey taste that always hits the spot.
Ingredients You’ll Need
This recipe is delightfully simple, using familiar ingredients that come together for a hearty, colorful meal. Each component plays an essential role: the corned beef delivers that signature savory flavor, while the potatoes and carrots offer sweetness and a cozy, roasted texture. The cabbage adds fresh crunch and balance, and a touch of olive oil ties everything in with a golden finish.
- Corned beef brisket (2½-3 lb, flat cut): The star of the dish, this cut becomes wonderfully tender and flavorful when slow-roasted.
- Seasoning packet: Usually included with the corned beef, it brings that classic spice blend needed for authentic taste.
- Baby potatoes (1½ lb, halved): These roast nicely alongside the meat, soaking up delicious juices.
- Large carrots (4, peeled and chunked): Their natural sweetness beautifully complements the savory beef.
- Green cabbage (1 large, cut into wedges): Adds a bright color and fresh texture to the sheet pan mix.
- Olive oil or melted butter (2 tbsp): Helps everything roast up golden and adds richness.
- Black pepper (½ tsp, optional): A little seasoning lift if you like a touch of heat.
- Garlic cloves (3, smashed, optional): For a subtle aromatic boost during roasting.
- Whole-grain mustard (2 tbsp, optional, for serving): Perfect to spread on slices for extra tang and character.
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 baking sheet with foil or parchment to make cleanup a breeze and to prevent sticking. This base will hold all your ingredients as they roast to perfection, ensuring that flavors mingle without fuss.
Step 2: Toss and Arrange the Vegetables
Place the halved baby potatoes and chunked carrots on the prepared sheet pan. Drizzle them with one tablespoon of olive oil, then toss to coat evenly so they roast with a lovely golden finish. Spread them out evenly to ensure they cook consistently and develop that irresistible roasted texture.
Step 3: Center the Corned Beef
Nestle the corned beef brisket right in the center of the sheet pan, fat side facing up. This gentle layering allows the fat to baste the meat as it cooks, keeping it juicy and tender. Don’t forget to sprinkle the seasoning packet evenly over the brisket to infuse every bite with that iconic corned beef spice.
Step 4: Add Cabbage and Final Touches
Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining tablespoon of olive oil or melted butter over the cabbage and garlic cloves if using—this will help caramelize the cabbage slightly and add savory depth. Season lightly with black pepper for a subtle kick.
Step 5: Roast Covered, Then Uncover to Brown
Cover the entire sheet pan tightly with foil to trap moisture, creating a steamy environment that slowly softens the meat and vegetables. Roast in the oven for 1 hour and 45 minutes, until the corned beef is fork-tender. Then, remove the foil and return the pan to the oven for an additional 15 minutes. This final step lets the vegetables brown beautifully and adds a wonderful texture contrast to the dish.
Step 6: Rest and Slice
Once out of the oven, let the corned beef rest for about 10 minutes before slicing it against the grain. This resting period helps retain its juices and guarantees every bite is tender and flavorful. Now it’s time to plate and savor this classic meal in its simplest, most scrumptious form.
How to Serve Easy Corned Beef and Cabbage Sheet Pan Recipe
Garnishes
To elevate your Easy Corned Beef and Cabbage Sheet Pan Recipe, consider garnishing with some fresh parsley or a sprinkle of chopped chives. A dollop of whole-grain mustard or a spoonful of prepared horseradish on the side adds a tangy kick that perfectly cuts through the richness of the meat, brightening each mouthful.
Side Dishes
This sheet pan meal truly shines on its own with the hearty potatoes, carrots, and cabbage. However, if you want to round out your feast, crisp dinner rolls or a fresh green salad are fantastic companions. The crisp salad will add crunch and freshness, balancing out the warm and savory vibes of the main dish.
Creative Ways to Present
For a festive touch, arrange your sliced corned beef on a large platter with the roasted vegetables artistically placed around it for vibrant color. You can also scoop some of the mustard onto small serving bowls or place some horseradish in ramekins to offer guests a customizable flavor garnish experience. This adds a lovely interactive element to your presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and you probably will — store them in airtight containers in the refrigerator. The cooked corned beef and vegetables keep well for 3 to 4 days, making for delicious next-day lunches or quick dinners.
Freezing
This Easy Corned Beef and Cabbage Sheet Pan Recipe freezes very well. Wrap portions tightly in plastic wrap or place them in freezer-safe containers or bags. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
When ready to enjoy the leftovers, reheat gently in the oven at 325°F (165°C) until warmed through to maintain tenderness and avoid drying out. Alternatively, microwave portions with a splash of broth or water covered with a microwave-safe lid for a quick meal without sacrificing flavor.
FAQs
Can I use a different cut of corned beef?
The flat cut brisket is ideal for roasting because it cooks evenly and slices nicely. However, you can also use a point cut if that’s what you have on hand—it may be a bit fattier but still delicious.
Is it necessary to cover the pan during roasting?
Yes, covering the pan traps steam and moisture, which gently tenderizes the meat and prevents the vegetables from drying out. Removing the cover only near the end helps achieve that perfect browned finish.
Can I add other vegetables?
Absolutely! Root vegetables like parsnips or turnips work wonderfully. Just keep them cut into chunks similar in size to ensure even cooking.
How do I know when the corned beef is done?
The meat should be fork-tender and easily pierced. Cooking time can vary slightly depending on thickness, but 2 hours total is a good guideline for a 2½ to 3 lb brisket.
What can I do if I don’t have whole-grain mustard?
Feel free to substitute with Dijon mustard or spicy brown mustard, or simply serve the corned beef with horseradish sauce or ketchup for a different but tasty twist.
Final Thoughts
Whether you’re celebrating a special occasion or just craving a wholesome meal, this Easy Corned Beef and Cabbage Sheet Pan Recipe brings together everything you love about classic comfort food in one simple, fuss-free dish. It’s an absolute go-to for satisfying your cravings while keeping cooking joyful and straightforward. Give it a try—you’ll soon see why it’s become such a beloved favorite.
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: Roasting
- Cuisine: Irish-American
Description
This Easy Corned Beef and Cabbage Sheet Pan recipe offers a simple, one-pan meal perfect for comforting dinners or festive occasions. Featuring tender corned beef brisket roasted alongside baby potatoes, carrots, and green cabbage, it’s seasoned to perfection and finished with a golden brown touch. With minimal prep and the convenience of a single sheet pan, it delivers classic flavors without the fuss.
Ingredients
Corned Beef and Seasoning
- 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)
Others
- 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 and prepare the baking sheet: Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with foil or parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the potatoes and carrots: Spread the halved baby potatoes and peeled, chunked carrots evenly on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat the vegetables thoroughly.
- Place the corned beef: Position the corned beef brisket in the center of the baking sheet, fat side facing up to allow the fat to baste the meat while roasting.
- Season the beef: Evenly sprinkle the seasoning packet included with the corned beef over the brisket for robust flavor.
- Add the cabbage: Arrange the cabbage wedges around the corned beef and vegetables. Drizzle the remaining olive oil or melted butter over the cabbage and vegetables to aid browning and flavor.
- Cover and roast: Tightly cover the entire sheet pan with foil to trap moisture inside, ensuring the beef stays tender during roasting.
- Roast until tender: Roast in the preheated oven for 1 hour and 45 minutes or until the corned beef is fork-tender.
- Brown the vegetables: Remove the foil carefully, then return the sheet pan to the oven for an additional 15 minutes. This step lightly browns and caramelizes the vegetables.
- Rest the corned beef: Take the pan out of the oven and let the corned beef rest for 10 minutes. This helps redistribute juices for moist, tender slices.
- Serve: Slice the corned beef against the grain and serve warm with whole-grain mustard or horseradish on the side if desired.
Notes
- For best texture, slice the corned beef against the grain after resting.
- Optional garlic can be added to the vegetables for extra flavor.
- Use foil or parchment to prevent sticking and ease cleanup.
- You can swap butter for olive oil depending on flavor preference.
- Adjust seasoning and black pepper to taste.
- Leftovers keep well refrigerated for 3-4 days and can be repurposed in sandwiches or hash.
