Description
This Corned Beef & Cabbage Sheet-Pan Dinner features tender meats and vibrant vegetables, all roasted together for a mouthwatering meal. Quick to prepare and packed with flavor, it’s perfect for a hassle-free family dinner.
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 well to coat the vegetables evenly.
- Spread the coated vegetables on a sheet pan in a single layer and bake for 30 minutes.
- While the vegetables bake, add corned beef and shredded cabbage to the same mixing bowl and toss in any remaining mustard and spices.
- After 30 minutes, take the pan out of the oven and add the corned beef and cabbage mixture. Return the pan to the oven and bake for an additional 10 minutes.
- Remove the pan from the oven and serve immediately.
Notes
For extra flavor, marinate the corned beef in mustard the night before.
Feel free to add other vegetables like parsnips or turnips to the mix for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg