Description
Enjoy the delightful flavors of Corned Beef & Cabbage Sheet-Pan Dinner that’s both quick to prepare and bursting with savory goodness. Perfect for a 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.
- In a large bowl, combine carrots, onion, potatoes, mustard, olive oil, salt, caraway seeds, onion powder, and allspice. Toss to coat vegetables evenly.
- Spread the coated vegetables onto a sheet pan in a single layer. Bake for 30 minutes in the oven.
- In the meantime, add the corned beef and shredded cabbage to the same bowl. Toss to coat them with any remaining mustard and spices, and set aside.
- After 30 minutes, take the pan out of the oven. Add the corned beef and cabbage mixture to the pan and return it to the oven. Bake for an additional 10 minutes.
- Remove the pan from the oven and serve immediately.
Notes
For added flavor, consider using a combination of different mustards.
This dish pairs well with whole grain bread or a light salad.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg