Description
This Corned Beef & Cabbage Sheet-Pan Dinner is packed with flavor and incredibly easy to prepare, making it perfect for a satisfying weeknight meal. With tender carrots, onions, and potatoes, this dish is a delightful comfort food that brings everyone together. Enjoy the savory taste of corned beef paired with cabbage in just one pan!
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 the carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss until the vegetables are evenly coated with the mixture.
- Transfer the coated vegetables to a sheet pan and spread them out in a single layer. Bake in the oven for 30 minutes.
- While the vegetables are baking, mix the corned beef and shredded cabbage in the same bowl, ensuring they are coated in the remaining mustard and spices. Set aside.
- After 30 minutes, remove the pan from the oven and add the corned beef and cabbage on top of the vegetables. Return the pan to the oven and bake for an additional 10 minutes.
- Remove the pan from the oven and serve the meal immediately.
Notes
For added flavor, you can marinate the corned beef overnight in mustard and spices before cooking.
Feel free to customize the vegetables based on what you have available.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 70mg