Corned Beef Cabbage Dinner (Print Version)

Tender corned beef roasted with cabbage, potatoes, carrots for a flavorful, easy dinner.

# What You Need:

→ 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

# How To Make:

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 all vegetables are evenly coated.
03 - Spread seasoned vegetables evenly on prepared sheet pan. Roast for 25 minutes, stirring halfway through.
04 - Remove pan from oven and carefully push vegetables aside. Nestle corned beef slices among the vegetables.
05 - Return to oven and roast for 15 minutes 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 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually sit down and eat.
  • The edges of the vegetables get caramelized and crispy while staying tender inside, creating this contrast that makes the dish feel fancier than it actually is.
  • It tastes like a proper Irish dinner but takes half the time of the traditional boiling method, making it real weeknight material.
02 -
  • Don't skip the halfway stir during the first 25 minutes; the vegetables on the edges can brown too fast if you leave them alone, but with a quick shuffle they'll cook evenly and develop that beautiful caramelization.
  • The corned beef goes in during the last 15 minutes for a reason—if you roast it the whole time, it can dry out or get too dark, but those final 15 minutes give it just enough time to warm through and get crispy edges without losing moisture.
03 -
  • Use a large enough pan so vegetables aren't crowded; if they touch too much they'll steam instead of roast, so spread them out even if you need to use two pans.
  • Don't slice your corned beef too thin or it'll dry out in the oven; at least 1 cm (½ inch) thick keeps it tender and lets it develop a slight crust without going tough.
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