Description
A heartwarming Corned Beef Cabbage Dinner featuring tender corned beef, roasted vegetables, and a vibrant blend of flavors.
Ingredients
Scale
- 1 lb cooked corned beef, sliced into ½-inch thick slices
- 1 small head green cabbage, cut into 1-inch wedges
- 1 lb baby potatoes, halved
- 3 large carrots, peeled and cut into 1-inch pieces
- 1 large yellow onion, cut into thick wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 tablespoon whole grain mustard for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or foil.
- In a large bowl, toss potatoes, carrots, onion wedges, and cabbage with olive oil, salt, black pepper, thyme, parsley, and garlic powder.
- Spread the seasoned vegetables evenly on the sheet pan and roast for about 25 minutes, stirring halfway through.
- After 25 minutes, push the vegetables aside and nestle the sliced corned beef among them.
- Return to the oven and roast for an additional 15 minutes, until vegetables are fully tender and corned beef is slightly crisped.
- Transfer to a serving platter and serve hot, with whole grain mustard on the side.
Notes
Make-ahead tips: Prepare vegetables and seasonings the night before. You can adjust vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg