Corned Beef Cabbage Dinner (Printable Version)

A savory blend of corned beef, cabbage, potatoes, and carrots roasted together for easy meals.

# Ingredient List:

→ Meats

01 - 1 lb cooked corned beef, sliced into ½ inch thick slices

→ Vegetables

02 - 1 small head green cabbage, cut into 1 inch wedges
03 - 1 lb baby potatoes, halved
04 - 3 large carrots, peeled and cut into 1 inch pieces
05 - 1 large yellow onion, cut into thick wedges

→ Seasonings & Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1 teaspoon garlic powder
12 - 1 tablespoon whole grain mustard for serving, optional

# How to Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until evenly coated.
03 - Spread seasoned vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.
04 - Remove pan from oven, carefully push vegetables aside, and nestle corned beef slices among the vegetables.
05 - Return to oven and roast for 15 minutes, or until vegetables are tender and corned beef is heated through with slightly crisped edges.
06 - Serve hot with whole grain mustard on the side if desired.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is practically a joke compared to boiling multiple pots.
  • The vegetables actually taste like themselves instead of turning into soft, forgettable mush.
  • It feels fancy enough for guests but honest enough for a regular weeknight when you're tired.
02 -
  • Don't skip the pre-roasting of vegetables for 25 minutes—if you add the corned beef at the start, it'll dry out while waiting for everything else to finish cooking.
  • Cut your vegetables thick enough to handle the heat; if they're tiny, they'll turn into charred little bits instead of tender sides.
03 -
  • Don't crowd the sheet pan—spread vegetables in a single layer so they actually roast instead of steam, and use two pans if you need to rather than piling everything in.
  • If your corned beef is cold from the fridge, let it sit out for a few minutes before adding it so it warms through instead of cooling the whole pan down.
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