Description
This Corned Beef & Cabbage Sheet-Pan Dinner is a perfect solution for a quick yet satisfying meal. Featuring tender corned beef, vibrant cabbage, and a medley of vegetables, it’s easy to prepare and offers irresistible flavors that everyone will enjoy. Perfect for a comforting dinner at home!
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 ground allspice. Toss everything until the vegetables are well coated.
- Transfer the vegetable mixture to a sheet pan and spread it out in an even layer. Bake in the oven for 30 minutes.
- In the meantime, combine the corned beef and shredded cabbage in the same bowl. Toss them to coat with any leftover mustard and spice mixture, then set aside.
- After 30 minutes, remove the pan from the oven. Add the corned beef and cabbage mixture to the pan, and return it to the oven for an additional 10 minutes.
- Once done, take the pan out of the oven and serve immediately.
Notes
Feel free to substitute or add other vegetables to suit your taste.
Ensure the corned beef is cut into uniform cubes for even cooking.
This dish can be served with mustard or a creamy sauce on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 70mg