Corned Beef Cabbage Dinner (Print version)

Roasted corned beef with cabbage, potatoes, carrots, and onions on a single pan for easy cooking.

# What you’ll need:

→ 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

# Steps:

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 the potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until well coated.
03 - Spread the vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.
04 - Remove the pan from the oven, carefully push the vegetables aside, and nestle the corned beef slices among the vegetables.
05 - Return to the oven and roast for another 15 minutes, or until the vegetables are tender and the corned beef is heated through with slightly crisped edges.
06 - Transfer to a serving platter and serve hot with whole grain mustard on the side if desired.

# Cooking tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the vegetables and beef roast together.
  • The natural sweetness of caramelized carrots and cabbage balances the salty corned beef perfectly, creating harmony without fuss.
  • It tastes like comfort food but comes together in under an hour, making it ideal for weeknight dinners when you want something impressive.
02 -
  • Don't skip stirring the vegetables halfway through the first roast—uneven cooking happens faster than you think, and the bottom of the pan gets much hotter than the top.
  • The corned beef is already cooked, so it only needs to heat through and get slightly crispy; if you roast it for the full initial 25 minutes, it'll dry out and lose its tender quality.
  • Parchment or foil really does matter here, as the high heat can cause sticking and make cleanup feel punishing when you're already tired.
03 -
  • Buy your corned beef from a butcher counter if possible—it tends to be fresher and less likely to be swimming in excess brine compared to vacuum-sealed packages.
  • Room-temperature vegetables roast more evenly than cold ones pulled straight from the refrigerator, so try to prep them 15 minutes before cooking.
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