Description
This Corned Beef & Cabbage Sheet-Pan Dinner is a simple yet delicious way to enjoy classic flavors. With tender carrots, potatoes, and savory beef, this dish is perfect for busy weeknights or cozy dinners at home.
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 your oven to 425°F.
- In a large bowl, combine carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss everything until the vegetables are well coated with the mustard and spices.
- Spread the vegetable mixture onto a sheet pan in a single layer and bake in the oven for 30 minutes.
- While the vegetables are baking, in the same bowl, toss the corned beef and shredded cabbage together with any remaining mustard and spices. Set aside.
- After 30 minutes, take the pan out of the oven and add the corned beef and cabbage to the pan. Return the pan to the oven and bake for an additional 10 minutes.
- Once done, remove the pan from the oven and serve immediately.
Notes
Feel free to substitute other root vegetables such as parsnips or turnips for a different flavor.
For extra flavor, consider adding sliced garlic or bell peppers to the vegetable mix.
Make sure to cut the vegetables evenly to ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg