Description
This corned beef and cabbage sheet-pan dinner is bursting with flavor and is incredibly easy to prepare. With delicious carrots, potatoes, and savory spices, it’s a fantastic choice for a quick and hearty meal.
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.
- Combine carrots, onion, and potatoes in a large bowl. Add mustard, olive oil, salt, caraway seeds, onion powder, and allspice; toss well to coat the vegetables.
- Spread the vegetable mixture in a single layer on a sheet pan and bake for 30 minutes.
- In the meantime, combine corned beef and shredded cabbage in the same bowl, tossing to coat in any remaining mustard and spices.
- 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.
- Serve the meal immediately.
Notes
For extra flavor, you can marinate the corned beef in mustard overnight before cooking.
Adjust the vegetables according to your preferences, adding more or less of what you like.”
Be sure to allow the dish to cool slightly before serving to enhance its flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg