Name: Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Irish
Ingredients: 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

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Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required) is one of those rustic yet comforting meals that bring warmth to the table. You know, it’s the kind of dish that wraps you in a cozy hug after a long day. With its colorful medley of root vegetables and hearty corned beef, this meal ticks all the boxes for flavor, texture, and satisfying goodness. Best of all, there’s no boiling pot involved; everything is roasted to perfection on a single sheet pan, allowing the vibrant flavors to meld beautifully.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)

Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)

Growing up, I remember the tantalizing aroma of corned beef wafting through the kitchen, signaling that something special was on the way. This Sheet-Pan Dinner brings back those memories—minus the hassle of pots and pans cluttering the kitchen. It’s an easy, budget-friendly, and crowd-pleasing recipe that shines during festive gatherings or cozy weeknight dinners. I promise, once you try this method, you’ll never go back to boiling your corned beef again.

Why You’ll Love This Recipe

Simple & Quick: Prep in just 10 minutes and bake in 50 minutes, making dinner a breeze.
Irresistible Flavor: The combination of mustard and spices infuses each bite with zesty, rich flavor.
Eye-Catching Appeal: Vibrant colors from the veggies make for a stunning dish worthy of any table.
Flexible Serving: Perfect for St. Patrick’s Day, Sunday dinners, or any night you need comfort food.
Diet-Friendly Options: Easily adaptable for a low-carb approach by swapping potatoes for cauliflower.

Ingredients You’ll Need

5 large carrots, cut into 2-inch pieces: Adds sweetness and texture; feel free to substitute with parsnips for a different flavor.
1 large onion, peeled, cut into 2-inch pieces: Offers a savory base; shallots work well if you prefer a milder taste.
24 oz. small (1 to 2-inch) waxy potatoes: Maintain their shape when cooked; fingerling or red potatoes are great alternatives.
⅓ cup grainy mustard: Provides a tangy kick; Dijon mustard can also work if you prefer a smoother texture.
2 tbsp. olive oil: Essential for roasting; use avocado oil for a higher smoke point.
1 tsp. salt: Enhances flavor; adjust according to your dietary needs.
1 tsp. caraway seeds: Complement the earthy flavors of the dish; omit if you’re not a fan or use fennel seeds instead.
1 tsp. onion powder: Perfect for adding depth; fresh onion can be used as a substitute if you prefer.
1 tsp. ground allspice: Brings warmth; a pinch of cinnamon can be an interesting twist.
1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: The star of the dish, delivering rich flavor; pastrami makes for a spicy alternative.
1 (10 oz.) bag shredded cabbage: Creates a classic touch; coleslaw mix can add a crunchy texture as well.

How to Make Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)

Preheat Oven: Begin by preheating your oven to 425°F. A hot oven will help caramelize the veggies and roast the corned beef beautifully.

Toss Vegetables: In a large bowl, combine 5 large carrots, 1 large onion, and 24 oz. small waxy potatoes. Drizzle in ⅓ cup grainy mustard, 2 tbsp. olive oil, 1 tsp. salt, 1 tsp. caraway seeds, 1 tsp. onion powder, and 1 tsp. ground allspice. Toss until all the vegetables are thoroughly coated in the mustard and spices.

Transfer to Sheet Pan: Spread the vegetable mixture evenly in a single layer on a sheet pan. This is crucial for achieving those deliciously browned edges. Place the pan in the preheated oven and bake for 30 minutes, until the veggies are tender and slightly caramelized.

Prepare Corned Beef and Cabbage: While the vegetables are baking, take the same bowl you used for the veggies and add 1 (1 lb.) piece of deli corned beef, cut into 1-inch cubes, and 1 (10 oz.) bag of shredded cabbage. Toss to coat them in any remaining mustard and spices, ensuring every bite is flavorful.

Combine Everything: After 30 minutes, remove the vegetable pan from the oven. Carefully add the corned beef and cabbage mixture on top of the roasted vegetables. Return the pan to the oven and bake for an additional 10 minutes. This step allows the cabbage to soften and the corned beef to just warm through, melding those flavors beautifully.

Serve and Enjoy: Once those 10 minutes are up, remove your sheet pan from the oven. Serve the corned beef, cabbage, and veggies immediately while they are piping hot. The aromas alone will draw everyone to the table!

Storing & Reheating

For short-term storage, place any leftover Corned Beef & Cabbage Sheet-Pan Dinner in an airtight container at room temperature for a few hours, or refrigerate if you plan to keep it longer. Refrigerated leftovers are best consumed within three days. For longer storage, you can freeze portions in airtight containers for up to three months. To reheat, pop it in a preheated oven at 350°F for about 20 minutes or until warmed through. Just keep in mind that while reheating, vegetables may soften a little more, but a quick blast under the broiler can revitalize their texture.

Chef’s Helpful Tips

To ensure even cooking, try to cut your vegetables into uniform sizes.
For maximum flavor, allow your corned beef to sit at room temperature for about 30 minutes before cooking.
Avoid overcrowding the sheet pan, as it hinders browning; if needed, use two pans.
If you like a crispy texture, finish your dish under the broiler for a couple of minutes.
Adjust seasonings based on your family’s preferences; taste as you go!
This meal can be assembled ahead of time. Just store it in the fridge and cook it when you’re ready.

The earthy flavors, higher cooking efficiency, and delightful aroma elevate this humble dinner to something quite special. Prepare to be surprised at how well everything tastes when roasted together!

Recipe FAQs

Can I use a different type of meat?

Absolutely! While corned beef is traditional, you can substitute with a peppered brisket or even a store-bought pot roast. Just adjust cooking times based on your meat choice.

What if I don’t have caraway seeds?

If you don’t have caraway seeds, you can skip them or use fennel seeds for a slightly sweet, herbal flavor that complements the dish nicely.

Can I make this dish vegetarian?

Sure! Replace the corned beef with a hearty plant-based protein, like tempeh or seitan, and season with appropriate spices to maintain the flavor profile.

How do I know when the vegetables are done?

The vegetables should be fork-tender and slightly caramelized around the edges. You want them soft but still holding their shape to provide a nice contrast with the tender cabbage and juicy beef.

Now that you have this delicious Corned Beef & Cabbage Sheet-Pan Dinner recipe in your repertoire, I can’t wait for you to give it a try. Gather your ingredients, fire up the oven, and bring this comforting dish to your table. The rich flavors and simple preparation will make it a favorite in your house, too! Enjoy every bite!