Corned Beef Cabbage Dinner (Printable Version)

Tender corned beef with roasted cabbage, potatoes, and carrots for a fuss-free dinner.

# 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 to Follow:

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

# Additional Tips::

01 -
  • Everything cooks on one pan, which means one thing to wash and actual time to yourself afterward.
  • The vegetables get this golden, crispy edge you can't achieve by boiling, making even the cabbage taste like something you'd choose to eat.
  • It's the kind of meal that looks fancy enough for guests but tastes like the coziest thing you've made all week.
02 -
  • Don't skip the halfway stir on the vegetables—the ones on the edges will brown too fast if you leave them untouched, and you want that golden color, not burnt.
  • The corned beef goes in during the last 15 minutes because it's already cooked; adding it at the start makes it dry and tough, but adding it late means it just warms through and gets crispy instead.
03 -
  • Buy pre-cooked corned beef to keep prep time reasonable; the quality is excellent and you're only adding 15 minutes of actual work.
  • Don't crowd the sheet pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll lose that crispy golden exterior that makes this dish special.
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