Description
Enjoy a flavorful Corned Beef & Cabbage Sheet-Pan Dinner that offers a tasty blend of tender corned beef, vibrant vegetables, and a medley of spices. Perfect for a quick, homemade meal everyone will love!
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
- â…“ 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 all vegetables are well coated.
- Spread the vegetables onto a sheet pan in a single layer and bake for 30 minutes in the preheated oven.
- In the meantime, mix the corned beef and shredded cabbage in the same bowl, ensuring they are coated with any leftover mustard and spices, and set aside.
- After 30 minutes, remove the pan from the oven and add the mixed corned beef and cabbage to the vegetables. Return the pan to the oven and bake for an additional 10 minutes.
- Remove the pan from the oven and serve the dish immediately.
Notes
Keep an eye on the vegetables to prevent burning, and adjust the cooking time based on your oven’s performance.
You can customize this dish by adding other vegetables like bell peppers or turnips.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg