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 and cabbage have long been considered classic comfort food, especially around St. Patrick’s Day. But let’s take a moment to appreciate how incredibly easy it is to make a Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required). Picture a vibrant medley of sweet carrots, hearty potatoes, and tender cabbage, all perfectly roasted and infused with delicious seasonings. This one-pan wonder not only fills your kitchen with mouthwatering aromas but also delivers flavors that are second to none.

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)

The beauty of this dish lies in its simplicity and convenience. Rather than fussing with a boiling pot and multiple cooking steps, everything cooks beautifully on one sheet pan. Just toss your ingredients together and let the oven work its magic! It’s an impressive, crowd-pleasing meal that’s perfect any night of the week — or whenever you’re craving something hearty and delicious. You’ll absolutely love the easy cleanup, too!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and a cook time of around 50 minutes, you’ll have dinner on the table in no time!
Irresistible Flavor: The grainy mustard and spices create a savory punch that perfectly complements the tender beef and crisp vegetables.
Eye-Catching Appeal: The vibrant colors of the carrots, cabbage, and potatoes make for a stunning presentation.
Flexible Serving: Perfect for gatherings, family dinners, or even meal prep for the week ahead.
Diet-Friendly Options: Easily adaptable to be gluten-free by ensuring your mustard is gluten-free!

Ingredients You’ll Need

5 large carrots, cut into 2-inch pieces: Adds sweetness and a hearty bite. Feel free to substitute with parsnips for a twist.
1 large onion, peeled, cut into 2-inch pieces: Enhances the dish with its aromatic flavor. Yellow or sweet onions work best.
24 oz. small (1 to 2-inch) waxy potatoes: Their creamy texture holds up beautifully in roasting. Yukon Gold or red-skinned potatoes are great choices.
⅓ cup grainy mustard: Offers a tangy kick that brings all the flavors together. Dijon mustard can be used if you prefer a smoother texture.
2 tbsp. olive oil: Helps in roasting and adds a slight fruity flavor. Avocado oil is a good alternative.
1 tsp. salt: Essential for enhancing the flavors of each ingredient.
1 tsp. caraway seeds: Imparts a distinctive flavor often associated with traditional corned beef dishes. You can use fennel seeds if needed.
1 tsp. onion powder: Introduces a subtle sweetness that complements the other seasonings.
1 tsp. ground allspice: Adds warmth and complexity. If unavailable, try using a pinch of nutmeg instead.
1 (1 lb.) piece deli corned beef, cut into 1-inch cubes: The star of the dish, adding richness and savory umami flavor.
1 (10 oz.) bag shredded cabbage: Softens and sweetens during roasting. Alternatively, buy a whole cabbage and shred it yourself — it adds a fresher flavor!

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

Preheat oven: First things first, crank that oven up to 425°F. This high temperature is crucial for roasting the vegetables to their perfect golden brown.

Prepare the vegetables: In a large bowl, combine 5 large carrots, 1 large onion, and 24 oz. of small waxy potatoes. Add 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 everything together until the veggies are well-coated in mustard and spices — you’ll smell the delightful scent wafting throughout your kitchen!

Roast the vegetable mixture: Transfer the vegetables onto a sheet pan, spreading them into a single layer to ensure even cooking. Pop the pan into the oven and roast for 30 minutes. The edges of the veggies should start turning golden, signaling that they are already getting that perfect caramelization.

Add corned beef and cabbage: While those veggies are working their magic, take a moment to toss together the 1 lb. of cubed deli corned beef and the 10 oz. bag of shredded cabbage in the same bowl you used for the vegetables. It’s fantastic to use up any leftover mustard and spices sticking around!

Finish roasting: After 30 minutes, carefully remove the pan from the oven. Now it’s time to sprinkle the corned beef and cabbage mixture over the vegetable bed. Return the pan to the oven and bake for an additional 10 minutes. This step allows the cabbage to wilt and the beef to warm through beautifully.

Serve immediately: Once the timer goes off, behold the incredible sight before you! Serve your Corned Beef & Cabbage Sheet-Pan Dinner immediately, allowing the savory aroma to fill your home and your heart.

Storing & Reheating

To store leftovers, let everything cool completely, then transfer to an airtight container and refrigerate. You can keep it in the fridge for up to 3 days. For longer storage, use a freezer-safe container and freeze for up to 3 months. When you’re ready to devour it again, pop it in the oven at 350°F for about 15-20 minutes or until heated through. The texture may change slightly, but a dash of fresh seasoning can help brighten the flavors!

Chef’s Helpful Tips

To avoid mushy veggies, ensure your potatoes are similar in size to promote even cooking.
Check your corned beef package for seasoning and prepare accordingly; use a little of the brine for extra flavor!
If you have leftover corned beef, using shredded chicken or turkey instead can create a different but delightful version of this dish.
To add extra depth, season the cabbage with a bit of smoked paprika before roasting.
Feel free to add more vegetables like bell peppers or Brussels sprouts for more variety!

Nothing beats the joy of sharing a meal that is as wholesome as it is easy. The Corned Beef & Cabbage Sheet-Pan Dinner can effortlessly become a family favorite, bringing together all the flavors we love. As you cook, don’t hesitate to experiment; maybe sprinkle in your favorite spices or throw in a unique twist! Gather your loved ones around the table, savor each bite, and enjoy not just a meal, but a delightful experience filled with laughter and warmth.

Recipe FAQs

How can I make this recipe gluten-free?

To ensure your Corned Beef & Cabbage Sheet-Pan Dinner is gluten-free, double-check the ingredients in your mustard and corned beef. Many commercial mustards contain gluten. Look for brands that specifically label their products as gluten-free.

Can I use different vegetables in this recipe?

Absolutely! While the original recipe calls for carrots, onions, and cabbage, feel free to substitute with other hearty vegetables like parsnips, turnips, or even bell peppers. Just remember to cut them into similar sizes for even roasting.

What’s the best way to reheat leftovers?

The best way to reheat this dish is in the oven — at 350°F for about 15-20 minutes. If using a microwave, try to heat it in intervals to avoid drying it out. Cover with a damp paper towel while microwaving for more moisture retention.

What can I serve with the Corned Beef & Cabbage Sheet-Pan Dinner?

This dish stands beautifully alone, but if you want some complementary sides, consider serving it with a warm bread like Irish soda bread or a fresh garden salad. A light drizzle of vinegar or a tangy sauce can also enhance the flavors!