Description
Savor the deliciousness of this Corned Beef & Cabbage Sheet-Pan Dinner, featuring hearty ingredients and simple prep, making it ideal for a quick, comforting 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 your oven to 425°F.
- In a large bowl, combine the carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss until the vegetables are evenly coated.
- Transfer the prepared vegetables to a sheet pan, spreading them into a single layer. Bake in the oven for 30 minutes.
- While the vegetables bake, add the corned beef and shredded cabbage to the same bowl, tossing to coat with any remaining mustard and spices.
- After 30 minutes, take the pan out of the oven. Add the corned beef and cabbage mix to the pan and return it to the oven. Bake for an additional 10 minutes.
- Remove the pan from the oven and serve the dish immediately.
Notes
For added flavor, consider using Dijon mustard instead of grainy mustard.
Ensure that the corned beef is well-coated for maximum taste.
Feel free to add other vegetables like bell peppers or garlic for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg