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
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
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