Name: Sheet Pan Corned Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Irish-American
Ingredients: 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

DESCRIPTION

With shortcuts like bagged, shredded cabbage, and deli corned beef, this classic Irish-American favorite has that slow-cooked flavor in only 40 minutes.

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
1/3 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

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Instructions

Preheat oven to 425°F.
In a large bowl add carrots, onion, potatoes, mustard, olive oil, salt, caraway, onion powder, and allspice. Toss until vegetables are well coated in mustard and spices.
Transfer vegetables to a sheet pan and spread into a single layer. Place pan in oven, bake 30 minutes.
Meanwhile, add corned beef and shredded cabbage to same bowl. Toss to coat in any remaining mustard and spices and set aside.
Remove pan from oven. Add corned beef and cabbage to pan. Return pan to oven, bake 10 minutes more.
Remove pan from oven, serve immediately.

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