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

Scale

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

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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