Easy Corned Beef and Cabbage Sheet Pan
This Easy Corned Beef and Cabbage Sheet Pan dinner is hearty, savory, and wonderfully simple. Tender corned beef roasts alongside caramelized cabbage and vegetables, creating deep, comforting flavors with minimal effort. It’s a fuss-free, all-in-one meal that’s perfect for cozy family dinners or a stress-free holiday spread.
Ingredients
For the sheet pan:
- 3 –4 lb corned beef brisket with spice packet
- 1½ lbs baby potatoes halved (Yukon Gold or red potatoes work well)
- 4 large carrots peeled and cut into thick chunks
- 1 large green cabbage cut into wedges
- 3 tablespoons olive oil
- ½ cup low-sodium beef broth or water
- 2 tablespoons unsalted butter cut into small pieces
- Freshly ground black pepper to taste
Instructions
Preheat the oven
- Preheat your oven to 375°F (190°C). Line a large rimmed sheet pan with foil or parchment for easier cleanup.
Prepare the vegetables
- In a large bowl, toss the potatoes and carrots with olive oil and a pinch of black pepper. Spread them evenly on the sheet pan, leaving space in the center for the corned beef.
Add the corned beef
- Place the corned beef brisket in the center of the pan, fat-side up. Sprinkle the included spice packet evenly over the top.
Add moisture
- Pour the beef broth around the vegetables (not directly over the beef). Dot the top of the brisket with butter.
Cover and roast
- Loosely tent the pan with foil and roast for about 2 hours, until the beef begins to feel tender.
Add the cabbage
- Remove the pan from the oven, carefully uncover, and arrange the cabbage wedges around the beef. Drizzle lightly with olive oil.
Finish roasting
- Return the pan to the oven uncovered and roast for another 40–50 minutes, until the cabbage is tender with lightly browned edges and the beef is fork-tender.
Rest and slice
- Let the corned beef rest for 10 minutes before slicing against the grain. Serve with vegetables and pan juices.
Video
Notes
📝 Notes
- Use pre-cooked corned beef for faster roasting and tender results.
- Cut potatoes and carrots into even sizes for consistent cooking.
- Lightly coat vegetables with olive oil to promote caramelization.
- Add cabbage during the last portion of cooking to prevent over-softening.
- Season with pepper and garlic; corned beef is already salty.
- Line the sheet pan with foil or parchment for easy cleanup.
- Broil briefly at the end for crispy edges if desired.
- Store leftovers refrigerated up to 3 days; reheat in the oven or skillet.
🍽️ Nutrition Facts (Per Serving)
Calories: 520 kcal,Carbohydrates: 32 g,
Fiber: 6 g,
Sugars: 7 g,
Protein: 28 g,
Fat: 32 g,
Saturated Fat: 12 g,
Cholesterol: 95 mg,
Sodium: 980 mg,
Potassium: 820 mg,
Calcium: 90 mg,
Iron: 4 mg