Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Corned Beef & Cabbage Sheet-Pan Dinner is one of those comforting recipes that brings homey warmth and nostalgia with every bite. The aroma wafting from your oven while it cooks has the power to turn any evening into a cozy celebration. With its tender corned beef, vibrant veggies, and a delightful crispiness on the edges, you’ll find that this dish is not just about filling your stomach—it’s about nourishing your soul. Plus, the convenience of a sheet pan means you can say goodbye to endless pots and messy cleanup—just one pan does it all.
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I remember the first time I made a corned beef and cabbage dish for my family. I was nervous, wondering if I could replicate the delicious flavors I had tasted during St. Patrick’s Day celebrations. To my delight, this version not only turned out brilliantly but also became a family favorite. The best part? With this Corned Beef & Cabbage Sheet-Pan Dinner, there’s minimal fuss involved—just toss everything together, let your oven do the work, and enjoy the magic unfold.
Why You’ll Love This Recipe
- Simple & Quick: It takes just 10 minutes of prep time, so you can get back to enjoying your day without spending hours in the kitchen.
- Irresistible Flavor: The corned beef marries beautifully with the mustard and spices, creating a savory symphony that dances across your taste buds.
- Eye-Catching Appeal: The colorful medley of roasted carrots, onions, and potatoes creates a visually stunning meal that will impress anyone at your table.
- Flexible Serving: This dish is perfect for a family dinner, meal prep for the week, or a stress-free occasion with friends.
- Diet-Friendly Options: Easily adjust this recipe to fit dietary needs. Prefer it gluten-free? Just check the mustard label!
Ingredients You’ll Need
- 5 large carrots, cut into 2-inch pieces: Carrots add sweetness and a lovely crunch. You could substitute with parsnips for an earthier flavor.
- 1 large onion, peeled, cut into 2-inch pieces: Onions bring depth to the dish. Red onions can add a touch of sweetness if you prefer.
- 24 oz. small (1 to 2-inch) waxy potatoes: These hold their shape well during cooking. You could substitute with Yukon Gold potatoes if needed.
- ⅓ cup grainy mustard: This is where the magic happens! It brings a tang that complements the corned beef. Honey mustard can be swapped for a sweeter touch.
- 2 tbsp. olive oil: Use extra virgin for a richer flavor or avocado oil for a different twist.
- 1 tsp. salt: Essential for bringing out the flavors in your dish.
- 1 tsp. caraway seeds: These seeds add an unmistakable, slightly sweet flavor. Fennel seeds can be a great alternative.
- 1 tsp. onion powder: A quick way to intensify the onion flavor without chopping more onions.
- 1 tsp. ground allspice: This adds warmth and a hint of sweetness. You could leave this out if it’s not available.
- 1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: The star of the show! Choose a quality cut for the best taste.
- 1 (10 oz.) bag shredded cabbage: Cabbage softens and complements the hearty corned beef. If you have kale on hand, it can also work.
How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Preheat oven: Start by preheating your oven to 425°F. This ensures your veggies will roast perfectly.
Toss vegetables: In a large bowl, combine the carrots, onion, and potatoes. Add the ⅓ cup of grainy mustard, 2 tbsp. of olive oil, 1 tsp. of salt, 1 tsp. of caraway seeds, 1 tsp. of onion powder, and 1 tsp. of ground allspice. Toss everything together until the vegetables are well coated in the mustard and spices.
Spread on sheet pan: Transfer the mixture to a sheet pan and spread it into a single layer. Make sure the veggies aren’t overcrowded—this will help them roast nicely. Place the pan in the oven and bake for 30 minutes until everything is tender and the potatoes begin to brown a bit.
Prepare corned beef and cabbage: While the veggies are roasting, add the cubed corned beef and the bag of shredded cabbage to the same bowl. Toss them in any remaining mustard and spices left at the bottom of the bowl and set aside. This ensures that every bite is flavorful.
Combine and bake: After 30 minutes, have a look at your pan! Remove it from the oven and stir the veggies a bit. Add the corned beef and cabbage mixture to the pan on top of the vegetables. Return the pan to the oven and bake for an additional 10 minutes, until the cabbage is wilted and everything is heated through.
Serve immediately: Once it’s done, take the pan from the oven and serve right away. The colorful medley is not only delicious but also beautifully inviting to the table!
Storing & Reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days. If you need to keep it longer, feel free to freeze it for up to 3 months; just use a freezer-safe container. When you’re ready to enjoy it again, simply reheat in the oven at 350°F for about 15-20 minutes or until warmed through, adding a splash of broth or water to maintain moisture. The texture might change slightly, but refreshing flavors and a sprinkle of fresh herbs can revitalize the dish.
Chef’s Helpful Tips
- Be careful not to overcrowd the sheet pan—it’ll lead to steaming instead of roasting, impacting that coveted crispiness!
- Allow your corned beef to come to room temperature before adding it to help it cook evenly.
- For a richer flavor, consider adding a splash of beer to the vegetables before roasting!
- Experiment with vegetable combinations; turnips or parsnips can be a delightful addition.
- If you want extra crunch, consider broiling for the last few minutes—just keep an eye on it to avoid burning.
This Corned Beef & Cabbage Sheet-Pan Dinner, with minimal effort and exceptional flavors, is perfect for anyone looking for an easy weeknight meal. It combines tender chunks of corned beef and a rainbow of roasted vegetables that are sure to please the whole family. No fading away into plain dining for you—this dish deserves to be a regular!
Recipe FAQs
Can I use leftover corned beef for this recipe?
Absolutely! Using leftover corned beef will cut down on prep time even more. Just ensure it’s chopped into bite-sized pieces and follow the rest of the recipe as is. It’s a great way to repurpose leftovers into something new and exciting.
What if I don’t have caraway seeds?
If you don’t have caraway seeds, don’t worry! You can leave them out or substitute with fennel seeds for a similar flavor profile. It won’t be exactly the same, but it will still work beautifully with the dish.
Can I make this in advance?
While it’s best fresh from the oven, you can prep all the vegetables and corned beef the night before and store them separately in the fridge. Then, just combine everything and roast when you’re ready to serve. This will save you time on busy nights!
What’s a good side dish to accompany this meal?
While the sheet-pan dinner is a complete meal on its own, a simple green salad or some crusty bread would complement it nicely. A light dressing on the salad can refresh your palate between bites of the savory corned beef and veggies.
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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 brings together tender corned beef, flavorful spices, and vibrant vegetables for a comforting meal. It’s quick to prepare, making it ideal for a hearty weeknight dinner that delivers on taste and simplicity.
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 the oven to 425°F.
- In a large bowl, combine carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss until the vegetables are well coated with the mustard and spices.
- Transfer the vegetables to a sheet pan and spread them into a single layer. Bake in the oven for 30 minutes.
- While the vegetables are baking, add the corned beef and shredded cabbage to the same bowl. Toss to coat them with any remaining mustard and spices, then set aside.
- After 30 minutes, remove the pan from the oven. Add the corned beef and cabbage mixture to the pan. Return the pan to the oven and bake for an additional 10 minutes.
- When finished, remove the pan from the oven and serve immediately.
Notes
For a bit of extra flavor, consider adding garlic to the vegetable mixture.
Ensure that the vegetables are spread out on the pan for even cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg
