Corned Beef Cabbage Dinner (Print Version)

Tender corned beef with roasted cabbage, potatoes, and carrots for an easy weeknight meal.

# Components:

→ Meats

01 - 1 lb cooked corned beef, sliced into ½ inch thick slices

→ Vegetables

02 - 1 small head green cabbage, cut into 1 inch wedges
03 - 1 lb baby potatoes, halved
04 - 3 large carrots, peeled and cut into 1 inch pieces
05 - 1 large yellow onion, cut into thick wedges

→ Seasonings & Oils

06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1 teaspoon garlic powder
12 - 1 tablespoon whole grain mustard for serving, optional

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder. Toss until vegetables are evenly coated.
03 - Spread seasoned vegetables evenly on prepared sheet pan. Roast for 25 minutes, stirring halfway through cooking.
04 - Remove pan from oven. Carefully push vegetables aside and nestle corned beef slices among the vegetables.
05 - Return to oven and roast for 15 minutes, or until vegetables are tender and corned beef is heated through with slightly crisped edges.
06 - Transfer to serving plates and serve hot with whole grain mustard on the side if desired.

# Expert Advice:

01 -
  • One pan, minimal cleanup: Everything roasts together on a single sheet pan lined with parchment or foil, making washing up nearly effortless.
  • Ready in under an hour: With only 15 minutes of prep and 40 minutes in the oven, dinner is on the table in 55 minutes total.
  • Naturally gluten-free: The recipe is inherently gluten-free—just check your corned beef and mustard labels to be sure.
  • Crowd-pleasing flavors: Classic Irish-American comfort food elevated with garlic powder, thyme, and parsley for a beautifully seasoned, well-rounded meal.
  • Easy to adapt: Swap baby potatoes for sweet potatoes, add a pinch of crushed red pepper, or skip the mustard—this recipe welcomes simple variations.
02 -
  • Check your labels: This recipe is gluten-free, but always verify that your packaged corned beef and whole grain mustard contain no hidden gluten ingredients.
  • Don't crowd the pan: Spread the vegetables in a single, even layer so they roast rather than steam—crowding leads to soggy vegetables instead of caramelized ones.
  • Stir at the halfway mark: Tossing the vegetables after 12–13 minutes ensures all sides get color and cook evenly.
  • Add the beef last: Nestling the corned beef slices in during the final 15 minutes prevents them from drying out while still giving them time to crisp at the edges.
  • Mustard is optional but recommended: A little whole grain mustard on the side adds a bright, tangy contrast that balances the richness of the beef beautifully.
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