Description
This Corned Beef & Cabbage Sheet-Pan Dinner is bursting with flavor and requires minimal effort. With tender carrots, flavorful potatoes, and juicy corned beef, it’s a perfect comfort meal for busy weeknights!
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 your 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 well coated.
- Spread the coated vegetables onto a sheet pan in a single layer and bake for 30 minutes.
- While the vegetables are baking, add the corned beef and shredded cabbage to the bowl and toss to coat with any remaining mustard and spices.
- After 30 minutes, remove the pan from the oven and add the corned beef and cabbage mixture on top of the veggies.
- Return the pan to the oven and bake for an additional 10 minutes.
- Serve immediately after removing the pan from the oven.
Notes
Feel free to add other vegetables like Brussels sprouts or bell peppers for additional flavor.
Make sure not to overcrowd the sheet pan for even cooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 5g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 70mg