Description
This Corned Beef & Cabbage Sheet-Pan Dinner is an easy, one-pan meal bursting with flavor, featuring tender carrots, onions, and perfectly seasoned corned beef. Perfect for a quick yet satisfying dinner, it’s a hearty dish that brings comfort to the table!
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 vegetables are evenly coated.
- Spread the vegetable mixture onto a sheet pan in a single layer. Bake in the preheated oven for 30 minutes.
- While the vegetables bake, add corned beef and shredded cabbage to the same bowl. Toss to coat in any leftover mustard and spices.
- Remove the sheet pan from the oven, then add the corned beef and cabbage mixture. Stir to combine and return the pan to the oven. Bake for an additional 10 minutes.
- Remove the pan from the oven and serve hot.
Notes
For a bit of extra flavor, consider adding garlic cloves to the vegetable mixture.
Feel free to adjust the vegetable mix to include your favorites, such as parsnips or Brussels sprouts.
This meal can easily be made ahead of time and reheated for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 970mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 65mg