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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.
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Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Resting Time 10 minutes
Total Time 2 hours 40 minutes
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.