Description
This Corned Beef & Cabbage Sheet-Pan Dinner brings together the rich flavor of corned beef with tender vegetables for a quick and satisfying meal. Perfect for busy weeknights!
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 the carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss until the vegetables are well coated with the mustard and spices.
- Spread the coated vegetables onto a sheet pan in a single layer and bake for 30 minutes.
- In the meantime, combine the corned beef and shredded cabbage in the same bowl. Toss to coat with any remaining mustard and spices, then set aside.
- After 30 minutes, remove the pan from the oven and add the corned beef and cabbage. Return the pan to the oven and bake for an additional 10 minutes.
- Remove the pan from the oven and serve immediately.
Notes
Ensure vegetables are cut into even sizes for uniform cooking.
Feel free to adjust the amount of mustard to taste, depending on your preference for tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg