Celebrate tradition without the hassle with this easy Sheet Pan Corned Beef and Cabbage recipe. By roasting everything on a single pan, you get a tender, flavorful brisket and perfectly caramelized vegetables with minimal cleanup. It is a modern take on a classic comfort food that simplifies your time in the kitchen while maintaining the hearty flavors you love.

The secret to this dish lies in the tangy and sweet glaze made from Dijon mustard, light brown sugar, and Worcestershire sauce. As the corned beef roasts alongside red potatoes, carrots, and Brussels sprouts, the flavors meld together for a deeply satisfying meal. The green cabbage wedges soak up the savory juices, becoming tender and delicious in the oven.

Whether you are hosting a festive St. Patricks Day dinner or simply looking for a wholesome one-pan meal for the family, this recipe delivers on both taste and convenience. Serve it warm for a beautiful presentation that highlights the vibrant roasted vegetables and succulent, perfectly seasoned brisket.

Key Ingredients

• 3 pounds corned beef brisket with spice packet
• 1/4 cup Dijon mustard
• 1/4 cup light brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 cup water
• 1 pound carrots, peeled and cut into 2-inch chunks
• 1 pound red potatoes, halved
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 head green cabbage, cut into 8 wedges

Step-by-Step Instructions

1. Preheat your oven to 350°F and prepare a large rimmed sheet pan.
2. Rinse the corned beef under cold water to remove excess brine, pat it dry with paper towels, and score the fat cap in a diagonal pattern.
3. Place the brisket inside a 15×17-inch oven roasting bag and whisk together the Dijon mustard, brown sugar, and Worcestershire sauce to brush over the meat.
4. Add 1/2 cup of water to the bag, secure the top with a tie, snip a few steam vents in the top, and bake on the sheet pan for 3 hours.
5. While the beef roasts, toss the carrots, potatoes, and Brussels sprouts in a bowl with olive oil, salt, and pepper to coat evenly.
6. After 3 hours, remove the beef from the oven, transfer it to a cutting board to rest under foil, and discard the roasting bag and juices.
7. Increase the oven temperature to 425°F, spread the prepared vegetables and cabbage wedges onto the sheet pan in a single layer, and roast for 20-25 minutes until tender and caramelized.
8. Slice the rested corned beef against the grain into thin strips and serve on a platter surrounded by the roasted vegetables.

This Sheet Pan Corned Beef and Cabbage is the perfect way to enjoy a traditional holiday favorite without the stress of multiple pots and pans. By roasting the brisket alongside the vegetables, you create a harmonious blend of flavors where the savory juices from the meat season the potatoes, carrots, and cabbage. It is a simple, effective method that yields a gourmet result, making it ideal for both festive celebrations and cozy family dinners.

The best part about this recipe is the minimal cleanup and the hands-off cooking process, allowing you to spend more time with your guests or family. Whether you are serving it for St. Patrick’s Day or just craving a hearty, comforting meal, this one-pan wonder is sure to become a staple in your kitchen. Serve it with a side of grainy mustard or creamy horseradish sauce for an extra kick that perfectly complements the tender, caramelized vegetables.