Corned Beef Cabbage Dinner (Print View)

A quick, flavorful meal featuring corned beef with cabbage, potatoes, carrots, and savory herbs.

# Components:

→ Meats

01 - 1 lb cooked corned beef, sliced into ½ inch thick slices

→ Vegetables

02 - 1 small head green cabbage, cut into 1 inch wedges
03 - 1 lb baby potatoes, halved
04 - 3 large carrots, peeled and cut into 1 inch pieces
05 - 1 large yellow onion, cut into thick wedges

→ Seasonings & Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1 teaspoon garlic powder
12 - 1 tablespoon whole grain mustard for serving, optional

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until well coated.
03 - Spread the vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.
04 - Remove the pan from the oven, carefully push the vegetables aside, and nestle the corned beef slices among the vegetables.
05 - Return to the oven and roast for another 15 minutes, or until the vegetables are tender and the corned beef is heated through and slightly crisped at the edges.
06 - Serve hot, with whole grain mustard on the side if desired.

# Expert Advice:

01 -
  • One pan, easy cleanup: Everything roasts on a single sheet pan lined with parchment paper or foil, so washing up takes seconds.
  • Classic flavors, modern method: The high-heat oven transforms the vegetables with caramelized edges and deep savory flavor that stovetop boiling simply cannot match.
  • Gluten-free and wholesome: Made with simple, whole ingredients, this dish fits a gluten-free diet—just check your corned beef and mustard labels to be sure.
  • Fast enough for a weeknight: With only 15 minutes of prep and 40 minutes in the oven, dinner is on the table in under an hour.
  • Great for leftovers: The next morning, chop everything up and fry it in a skillet for a hearty breakfast hash.
02 -
  • Stir halfway through: Turning the vegetables at the halfway mark ensures even browning on all sides and prevents sticking.
  • Add corned beef last: Since the corned beef is already cooked, it only needs 15 minutes in the oven—adding it too early will dry it out.
  • Check your labels: This recipe is gluten-free, but always check the packaging on your corned beef and mustard to ensure no hidden gluten is present.
  • Spice it up: A pinch of crushed red pepper added to the vegetables before roasting gives the dish a welcome kick of heat.
  • Use the right pan: A large sheet pan gives the vegetables enough room to roast rather than steam—avoid overcrowding for the best results.
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