Sheet Pan Corned Beef

Key Ingredients & Substitutions

Corned Beef Brisket: A tender cut that’s a staple for this recipe. If you’re looking for a leaner option, consider using a top round roast. Just remember that the flavor might be a bit different.

Potatoes: Baby red and golden potatoes work great here, but feel free to swap them with regular potatoes or even sweet potatoes for a twist. Just chop them into similar-sized pieces for even cooking.

Carrots: Stick to large carrots cut into sticks for that sweet crunch. You can use baby carrots too. They save you prep time but might need a shorter cooking time.

Cabbage: This adds a nice texture and flavor. If you’re not a fan, try substituting with Brussels sprouts or even green beans, but adjust cooking times accordingly since they might roast faster.

How Do I Make Sure the Vegetables Roast Evenly?

Getting those veggies nice and roasted is key to enhancing their natural sweetness. Make sure to cut them into equal sizes. This helps them cook uniformly.

• Mix your vegetables with olive oil and spices before placing them on the sheet pan. This ensures they are evenly coated.
• Arrange them around the corned beef in a single layer without overcrowding. If needed, use two pans.
• Make sure to toss the vegetables halfway through cooking to promote even browning.

Sheet Pan Corned Beef

Ingredients You’ll Need:

For the Main Dish:

• 3 to 4 pounds corned beef brisket, trimmed of excess fat

For the Vegetables:

• 1 1/2 pounds baby red potatoes, halved if large
• 1 1/2 pounds baby golden potatoes, halved if large
• 4 large carrots, peeled and cut into sticks
• 1 large onion, quartered (use red or yellow onion)
• 1/2 head of cabbage, cut into wedges

For the Seasoning:

• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon crushed red pepper flakes (optional)
• Salt, to taste

For Garnish:

• Fresh parsley, chopped for garnish

How Much Time Will You Need?

This delicious sheet pan meal takes about 15 minutes to prep and roughly 2 hours and 30 minutes to cook. So, set aside about 2 hours and 45 minutes total for a hearty meal that’s perfect for families or gatherings!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 375°F (190°C). To make cleanup easier, line a large baking sheet or roasting pan with parchment paper or give it a light coating of cooking spray or olive oil.

2. Prepare the Corned Beef:

Take your corned beef brisket and place it right in the center of the prepared sheet pan. If it came with a spice packet, sprinkle that seasoning all over the meat for extra flavor.

3. Mix the Vegetables:

Grab a large bowl and toss in the baby red and golden potatoes, carrot sticks, onion quarters, and cabbage wedges. Drizzle the olive oil over these veggies to get them ready for roasting.

4. Season the Vegetables:

In a smaller bowl, mix together the garlic powder, onion powder, black pepper, thyme, rosemary, and crushed red pepper flakes (if using). Sprinkle this tasty blend over the vegetables and give everything a good toss to coat evenly.

5. Arrange Everything:

Now, arrange your seasoned vegetables around the corned beef on the sheet pan. Spread them out in a single layer to ensure they roast evenly. This step is key to getting those perfect, caramelized veggies!

6. Roast Covered:

Cover the sheet pan tightly with aluminum foil, which helps to keep everything moist as it cooks. Place it in the preheated oven and roast for about 2 hours.

7. Baste and Roast Uncovered:

After 2 hours, take off the foil and use the drippings in the pan to baste the corned beef and vegetables—this step is essential for flavor! Return the pan to the oven uncovered for an additional 30 minutes. This will allow the edges to brown and the veggies to caramelize just right.

8. Let it Rest:

Once everything is cooked, remove the pan from the oven and let the corned beef rest for about 10 minutes. This helps keep it juicy when you slice it!

9. Serve and Enjoy:

Finally, slice the corned beef thinly against the grain. Serve it up alongside the beautifully roasted potatoes, carrots, onions, and cabbage. Don’t forget to garnish with freshly chopped parsley for that extra touch of flavor and color!

This one-pan method delivers tender and flavorful corned beef with perfectly roasted vegetables, ideal for a hearty meal with minimal cleanup. Enjoy your delightful feast!

Can I Use a Different Cut of Meat?

Yes! While corned beef brisket is traditional, you can use a top round roast for a leaner option. Just keep in mind that cooking times may vary slightly depending on the cut.

What Should I Do with Leftovers?

Leftover corned beef can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stovetop to maintain its tenderness. Use leftover veggies in soups or salads for a quick meal!

Can I Add Other Vegetables?

Absolutely! Feel free to include your favorite vegetables like parsnips, turnips, or even green beans. Just remember to adjust the cooking times if you choose items that cook faster or slower than the ones listed.

Is This Recipe Freezer-Friendly?

Yes, you can freeze the cooked corned beef and veggies. Wrap them tightly in plastic wrap and then in aluminum foil or place in an airtight container. They will keep well in the freezer for up to 2-3 months. Thaw in the fridge before reheating for best results!