Sheet Pan Corned Beef Recipe

This sheet pan corned beef recipe is simple, cozy, and full of comfort. Everything cooks together in one pan, so the flavors blend and the cleanup stays easy. The beef turns tender, the vegetables roast soft with crisp edges, and your kitchen smells warm and savory. This baked corned beef style meal feels special but stays simple enough for any day. If you want a no fuss dinner that still looks beautiful on the table, this is one to save.

Ingredients

• 1 corned beef brisket with seasoning packet
• 1 tablespoon olive oil
• 1 pound baby potatoes, halved
• 3 large carrots, cut into thick sticks
• 1 small green cabbage, cut into wedges
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth or water
• 1 teaspoon black pepper
• Optional mustard or horseradish for serving

Step By Step Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Line a large sheet pan with foil for easy cleanup.
2. Place the corned beef brisket in the center of the pan. Sprinkle the seasoning packet evenly over the top.
3. Arrange the potatoes, carrots, onion, and cabbage around the beef. Spread them out so they roast evenly.
4. Drizzle olive oil over the vegetables. Add garlic and black pepper. Toss gently to coat.
5. Pour the broth into the pan, keeping it around the beef and vegetables.
6. Cover the pan tightly with foil. Bake for 2 hours until the beef is tender.
7. Remove the foil and bake for 25 minutes more to brown the vegetables.
8. Rest the beef for 10 minutes before slicing against the grain.

Common Mistakes To Avoid

Do not slice the beef right away. Resting helps keep it juicy. Avoid overcrowding the pan, since packed vegetables steam instead of roast. Always slice against the grain or the meat will feel tough. Skipping the foil at the start can dry out the brisket, so keep it covered first.

Tips For Success

Choose a flat cut brisket for even cooking. If your brisket is thick, add 10 more minutes of covered baking. This method works well if you usually enjoy corned beef recipes stove top but want an easier oven option. For deeper flavor, rub a little mustard on the beef before adding the seasoning packet.

How To Serve

Serve slices of beef with roasted vegetables and a spoon of pan juices. This pairs well with classic corned beef sides like buttered potatoes or simple green beans. For another easy dinner idea, try this easy corned beef and cabbage recipe.

Flavor Add In Ideas

Add apple slices for a light sweet note. Sprinkle caraway seeds over the cabbage for classic flavor. A touch of brown sugar on the vegetables gives gentle caramel color. These simple changes help make this feel like the best corned beef recipe for your table.

Sheet Pan Corned Beef

This sheet pan corned beef recipe is simple, cozy, and full of comfort. Everything cooks together in one pan, so the flavors blend and the cleanup stays easy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Resting Time 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 corned beef brisket with seasoning packet
• 1 tbsp olive oil
• 1 lb baby potatoes halved
• 3 large carrots cut into thick sticks
• 1 small green cabbage cut into wedges
• 1 onion sliced
• 3 cloves garlic minced
• 1 cup beef broth or water
• 1 tsp black pepper
• mustard or horseradish optional, for serving

Equipment

• Sheet Pan
• Aluminum Foil
• Oven

Method

 

1. Preheat your oven to 375°F (190°C). Line a large sheet pan with foil for easy cleanup.
2. Place the corned beef brisket in the center of the pan. Sprinkle the seasoning packet evenly over the top.
3. Arrange the potatoes, carrots, onion, and cabbage around the beef. Spread them out so they roast evenly.
4. Drizzle olive oil over the vegetables. Add garlic and black pepper. Toss gently to coat.
5. Pour the broth into the pan, keeping it around the beef and vegetables.
6. Cover the pan tightly with foil. Bake for 2 hours until the beef is tender.
7. Remove the foil and bake for 25 minutes more to brown the vegetables.
8. Rest the beef for 10 minutes before slicing against the grain. Serve with vegetables and optional mustard or horseradish.

Notes

Let the beef rest before slicing to keep it juicy. Avoid overcrowding the pan to ensure even roasting. Customize with apple slices, caraway seeds, or a bit of mustard for extra flavor.

Make Ahead And Storage

This meal stores well and is perfect for leftover corned beef recipes. Let everything cool, then store in an airtight container for up to 4 days. Reheat gently in the oven or microwave. Leftovers are great for corned beef sandwich ideas or quick lunches.

You can also turn leftovers into something cozy like this traditional corned beef pie or try a skillet version from this crispy corned beef recipe.

FAQ

Can I use canned corned beef?
Canned corned beef recipes work best for skillet meals. This sheet pan method is made for a full brisket.

Is this the same as slow cooker corned beef?
No. Corned beef brisket crock pot meals are softer and more moist. This baked corned beef version gives roasted flavor and crisp edges.

What can I make with leftovers?
Leftovers work well in a corned beef casserole or simple hash. You can also slice thin for sandwiches.

If you enjoy slow cooked dinners, try this easy slow cooker corned beef and cabbage on busy days.

Conclusion

This sheet pan corned beef recipe keeps dinner simple and comforting. One pan, rich flavor, and easy cleanup make it perfect for busy evenings or relaxed weekends. Save this recipe, share it on Pinterest, and keep it ready for your next cozy meal.