Description
Enjoy the perfect comfort meal with this Corned Beef & Cabbage Sheet-Pan Dinner. Easy to prepare, it brings tender vegetables and savory, juicy corned beef together for a delightful meal that the whole family will love, perfect for any weeknight dinner.
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 all vegetables are well coated.
- Spread the vegetable mixture onto a sheet pan in a single layer and bake for 30 minutes.
- In the same bowl, combine corned beef and shredded cabbage, tossing to coat with any remaining mustard and spices.
- After 30 minutes, add the corned beef and cabbage to the sheet pan. Return to the oven and bake for an additional 10 minutes.
- Remove from the oven and serve immediately.
Notes
Feel free to add other root vegetables for more variety.
Make sure to arrange the vegetables in a single layer for even cooking.
For extra flavor, add a splash of broth or water to the pan before baking.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg