Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
There’s something truly special about a good Corned Beef & Cabbage Sheet-Pan Dinner. This comforting dish brings together tender corned beef, vibrant veggies, and the unmistakable warmth of spices all in one easy-to-make recipe. While we often associate corned beef and cabbage with hearty meals served on St. Patrick’s Day, this delightful combination is perfect for any day of the week. Plus, the sheet pan method means less fuss and mess, making it an ideal choice for busy evenings when we crave something delicious without spending hours in the kitchen.
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I remember the first time I made this dish—it was the perfect antidote to a chilly evening. The aroma of corned beef roasting in the oven, mingling with the sweet smell of caramelizing onions and the satisfying crunch from the cabbage brought my family together like none other. Each bite is filled with hearty flavors, and the beautiful colors create a feast for the eyes as well. This Corned Beef & Cabbage Sheet-Pan Dinner is so simple yet so completely satisfying that I can’t wait for you to try it at home!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 50 minutes of cooking, you’ll have a hearty meal on the table in under an hour!
- Irresistible Flavor: The combination of grainy mustard, spices, and savory corned beef creates an unforgettable flavor profile that will have everyone coming back for seconds.
- Eye-Catching Appeal: The vibrant vegetables arranged beautifully on the sheet pan make this dish as delightful to see as it is to eat.
- Flexible Serving: Perfect for a cozy family dinner or as a dish to impress guests on special occasions!
- Diet-Friendly Options: While traditional, this can be adapted to suit various dietary needs if necessary.
Ingredients You’ll Need
- 5 large carrots, cut into 2-inch pieces: Carrots add natural sweetness and a pop of color. You can substitute with parsnips for a different flavor twist.
- 1 large onion, peeled, cut into 2-inch pieces: The onion brings sweetness and depth to the dish; feel free to use yellow or sweet onions for more flavor.
- 24 oz. small (1 to 2-inch) waxy potatoes: Waxy potatoes hold their shape well when cooked. Look for baby Yukon golds for a buttery flavor.
- ⅓ cup grainy mustard: This adds a tangy kick and keeps everything wonderfully moist. Honey mustard can add sweetness if that’s your preference.
- 2 tbsp. olive oil: Use a good-quality oil to keep the veggies crispy and enhance their flavors. Canola oil works as a substitute.
- 1 tsp. salt: Essential for flavor, but adjust according to your dietary needs.
- 1 tsp. caraway seeds: These seeds give that classic Irish taste—replace them with fennel seeds for a sweeter flavor if desired.
- 1 tsp. onion powder: This intensifies the onion flavor without needing to chop more onions!
- 1 tsp. ground allspice: This warm spice adds depth; if you don’t have it, try a pinch of nutmeg instead.
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: Look for a high-quality corned beef for the best taste; smoked corned beef can add an extra flavor dimension.
- 1 (10 oz.) bag shredded cabbage: This helps round out the dish. You can also use chopped green cabbage for a crunchier texture.
How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Preheat oven: Start by preheating your oven to 425°F. A hot oven is key to getting those veggies nicely roasted and the corned beef perfectly warmed through.
Prepare vegetables: In a large bowl, combine the 5 large carrots, 1 large onion, and 24 oz. small waxy potatoes. Add in the ⅓ cup grainy mustard, 2 tbsp. olive oil, 1 tsp. salt, 1 tsp. caraway seeds, 1 tsp. onion powder, and 1 tsp. ground allspice. Toss everything together until the vegetables are well-coated in mustard and spices—this ensures every bite is packed with flavor.
Bake vegetables: Transfer the vegetable mixture to a sheet pan, spreading it into a single layer to ensure even cooking. Pop the pan in the oven and bake for 30 minutes, or until the edges are slightly golden and fragrant.
Mix corned beef and cabbage: While the vegetables are roasting, take the time to add the 1 lb. of deli corned beef and 1 (10 oz.) bag shredded cabbage to the same bowl you used for the veggies. Toss them in any leftover mustard and spices, ensuring the flavors are well mixed.
Add corned beef and cabbage: After 30 minutes, remove the pan from the oven and carefully add the corned beef and cabbage to the vegetable mixture. Give it a gentle stir to combine, then return the pan to the oven and bake for an additional 10 minutes. This will heat the corned beef through and wilt the cabbage while still keeping some of its crunch.
Serve immediately: Finally, when the corned beef and cabbage appear tender and slightly caramelized, remove the pan from the oven. Serve everything hot, garnished with fresh herbs if desired. Enjoy this comforting meal right away!
Storing & Reheating
To store your leftover Corned Beef & Cabbage Sheet-Pan Dinner, place it in an airtight container and refrigerate for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When ready to enjoy, simply defrost overnight in the refrigerator, then reheat in the oven at 350°F for about 15-20 minutes, or until heated through. Keep in mind that the texture may change slightly during freezing, but refreshing it in the oven can help revive the dish!
Chef’s Helpful Tips
- Avoid overcrowding the sheet pan, as this can lead to steaming rather than roasting. Spread the ingredients evenly for crisp edges and rich flavors.
- Ensure that your vegetables are similar in size for consistent cooking; using larger cuts may result in uneven texture.
- Try to bring your corned beef to room temperature before adding it to the pan to help it heat evenly throughout.
- If you prefer a bit more of a kick, feel free to spice things up with a dash of hot sauce or red pepper flakes when mixing the vegetables.
- This dish can be prepped ahead of time! Cut your veggies and store them in the fridge for a quick and easy cooking experience later.
The Corned Beef & Cabbage Sheet-Pan Dinner is not just a convenient meal; it’s a delightful tapestry of flavors that brings warmth and satisfaction to any table. From the tender chunks of corned beef to the roasted vegetables, every bite is filled with the comfort of home-cooked goodness. Whether you have a family gathering or a simple weeknight dinner ahead, this dish will surely impress. Don’t be afraid to play with the ingredients and make it your own—add your favorite veggies or experiment with different flavor profiles. Trust me, you’re going to love this hearty, simple dinner!
Recipe FAQs
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap in other hearty vegetables like Brussels sprouts or sweet potatoes. Just remember to adjust the cooking time based on their size and cooking requirements.
Is this recipe gluten-free?
Yes, generally, corned beef is gluten-free, but always check the label to ensure there are no added ingredients that contain gluten. The mustard you choose should also be gluten-free.
Can I make this dish ahead of time?
You can prepare the vegetables and corned beef mix in advance and store them in the refrigerator until you’re ready to cook. Just keep in mind that the cooking time may vary slightly if the ingredients are cold from the fridge.
How do leftovers taste?
Leftovers are delicious and often taste even better the next day as the flavors meld together. Just reheat gently and enjoy!
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📖 Recipe Card
Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Irish
Description
This Corned Beef & Cabbage Sheet-Pan Dinner is all about flavor and convenience. With tender vegetables and corned beef, it’s perfect for a quick, satisfying meal.
Ingredients
- 5 large carrots, cut into 2-inch pieces
- 1 large onion, peeled, cut into 2-inch pieces
- 24 oz. small (1 to 2-inch) waxy potatoes
- ⅓ cup grainy mustard
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. caraway seeds
- 1 tsp. onion powder
- 1 tsp. ground allspice
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes
- 1 (10 oz.) bag shredded cabbage
Instructions
- Preheat your oven to 425°F.
- In a large bowl, combine the carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss until the vegetables are evenly coated.
- Spread the mixed vegetables onto a sheet pan in a single layer and bake for 30 minutes.
- In the meantime, toss the corned beef and shredded cabbage in the same bowl to coat them with any leftover mustard and spices. Set aside.
- After 30 minutes, take the pan out of the oven, add the corned beef and cabbage, and return it to the oven to bake for an additional 10 minutes.
- Remove the pan from the oven and serve immediately.
Notes
For extra flavor, let the vegetables marinate in the mustard and spices for a bit before baking.
You can substitute the corned beef with pastrami for a different taste.
Make sure all the ingredients are in a single layer on the pan for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
