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Baked corned beef and vegetables just got a serious upgrade. No dry, chewy brisket here. This sheet pan recipe stays tender and juicy, thanks to a roasting bag that locks in moisture while creating a caramelized, flavor-packed crust.
I’m not boiling veggies today. Roasting carrots, parsnips, Brussels sprouts, and potatoes brings out their natural sweetness. Perfect for St. Patrick’s Day or any time you’re craving a hearty, no-fuss meal.
Here is Why This Recipe Works
- Moisture-Locked Brisket: The roasting bag traps in steam, keeping the meat juicy.
- Roasted, Not Boiled: Say goodbye to soggy, flavorless vegetables. Roasting brings out their natural sweetness and gives them a little crispy, golden goodness.
- Sweet & Tangy Glaze: A mix of Dijon, brown sugar, and Worcestershire sauce turns the brisket into something next-level, adding a perfect balance of bold and savory flavors.
- Low Effort, Big Flavor: Toss everything in the oven, let it do its thing, and enjoy a meal that tastes like you spent way more time on it than you actually did.
The Ingredients
- Meat: Corned beef brisket
- Produce: Carrots, parsnips, Brussels sprouts, red potatoes, fresh parsley, lemon juice
- Pantry: Brown sugar, olive oil, salt, pepper
- Condiments: Dijon mustard, Worcestershire sauce
- Other: Oven roasting bag
Note about the corned beef: Some brands are saltier than others. If you prefer a milder flavor, soak the brisket in water for a few hours before cooking to remove excess salt.
Recipe Variations
Maple-Mustard Baked Corned Beef: Replace the brown sugar with maple syrup and add a tablespoon of apple cider vinegar to the glaze.
Spicy Honey Roasted Corned Beef: Mix in a tablespoon of hot sauce or sriracha with the Dijon mustard and swap the brown sugar for honey.
Ale-Braised Corned Beef: Replace the water in the roasting bag with a cup of dark beer and add a teaspoon of smoked paprika to the glaze.
Recipe Tips
- Soak for Less Salt: If you’re worried about overly salty corned beef, soak it in water for a few hours (or overnight) before cooking to remove some of the brine.
- Lightly scoring the fat cap helps the glaze stick better and allows the seasoning to seep into the meat as it cooks.
- Don’t forget to snip a few small vents in the roasting bag so the steam doesn’t build up inside the bag.
- Cover the cooked brisket with foil and let it rest for at least 10 minutes—this keeps it juicy and easier to slice.
- Slice Against the Grain. Cutting against the grain (rather than with it) makes for more tender.
- Cut Veggies to Size: Keep the vegetables roughly the same size so they roast evenly. Halving Brussels sprouts and quartering large potatoes works best.
- Use a Meat Thermometer: Corned beef is best when cooked to an internal temperature of 180–205°F to properly break down the collagen and become tender.
- Leftover corned beef makes incredible sandwiches. Think Reuben sandwiches or a corned beef hash for breakfast the next day.
- Use Parchment Paper for Easy Cleanup: Lining your baking sheet makes cleaning up roasted veggie bits a breeze.
Storing Leftovers
- Refrigerating Leftovers: Store sliced corned beef and roasted vegetables in separate airtight containers in the fridge for up to 4 days.
- Freezing Corned Beef: Wrap sliced or whole corned beef tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep for up to 3 months.
- Freezing Roasted Vegetables: Roasted veggies tend to soften when thawed so I usually don’t freeze them. If you do freeze them, spread them out on a baking sheet first, then transfer them to a freezer-safe bag once solid.
How to Reheat Without Drying It Out
- Oven: Place corned beef in a baking dish, add a splash of broth or water, and cover with foil. Warm at 300°F for about 15–20 minutes. For veggies, spread them on a sheet pan and roast at 400°F for 10 minutes to re-crisp them.
- Stovetop: Heat sliced corned beef in a skillet over medium-low heat with a bit of broth until warmed through. Reheat veggies with a little oil to bring back their roasted texture.
- Microwave (Last Resort): Cover corned beef with a damp paper towel to keep it from drying out and heat in short bursts at 50% power. The vegetables will soften more in the microwave, but they’ll still be tasty.
Baked Corned Beef with Mustard and Brown Sugar
Tonight’s dinner is sheet pan corned beef with roasted vegetables that actually taste good. No mushy cabbage, no boiled-to-death carrots, just fork-tender brisket and perfectly roasted potatoes, parsnips, and Brussels sprouts.
The oven does most of the work, and the whole thing comes together with minimal effort. This is the kind of meal that makes you wonder why corned beef isn’t a year-round staple. Bonus: the leftovers make the best sandwiches.
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Sheet Pan Corned Beef and Vegetables
This oven roasted corned beef puts a flavorful spin on my slow cooker corned beef and cabbage, swapping out boiled vegetables for a medley of roasted carrots, parsnips, Brussels sprouts, and potatoes. The sweet and tangy glaze caramelizes as it cooks, creating a rich, flavorful crust. The roasting bag locks in moisture, ensuring a tender and juicy brisket with minimal effort. This recipe isn't just for St. Patrick’s Day, you can serve it any day of the year!
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Ingredients
For the Corned Beef:
- 3 pounds corned beef
- 1 oven roasting bag, 15×17-inches
- ¼ cup Dijon mustard
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- ½ cup water
For the Vegetables
- 1 pound carrots, trimmed and peeled
- 1 pound parsnips, trimmed and peeled
- 1 pound Brussels sprouts
- 1 pound red potatoes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350°F
- Remove the corned beef from the package and discard the spices and wrapper. Rinse the beef under cold water and pat dry with a paper towel.
- Place the beef on a cutting board, fatty side up, and use a knife to score the fat in a diagonal pattern, cutting only through the fat.
- Open the roasting bag, scrunching down the sides and place the corned beef on the bottom of the bag.
- In a small dish, whisk together the Dijon mustard, brown sugar and Worcestershire sauce. Brush the glaze over the top of the corned beef. Pour ½ cup water inside the bag, on the bottom. Pull the sides of the bag up and use the supplied twisty to secure the top.
- With scissors snip 2 or 3 small cuts in the top of the bag to allow steam to escape. Place the bag of corned beef on a baking sheet, transfer to the oven and bake for 3 hours.
- Meanwhile, cut the carrots and parsnips into 2-inch chunks. Place the veggies a large bowl. Trim the ends of the Brussels sprouts and slice them in half and add to the bowl. Cut the potatoes in half so they are equal in size to the carrots and parsnips. Drizzle the vegetables with the olive oil and toss to coat well. Set them aside.
- After the corned beef has roasted for 3 hours, transfer the sheet pan from the oven to a workspace. Remove the twisty from the bag and transfer the meat to a cutting board, discard the bag and the meat juices, cover with foil and allow to rest while the vegetables roast.
- Increase the oven temperature to 425°F.
- Add the prepared vegetables to the sheet pan, in one layer and transfer to the oven. Roast until tender and lightly caramelized, 18 to 25 minutes.
- Slice the corned beef across the grain into serving portions, arrange on a platter, garnish with chopped parsley, surround with the roasted vegetables and serve.
Notes
- Corned beef is a tough cut with a lot of connective tissue made up of collagen. For the best texture, we recommend cooking brisket to an internal temperature of 180-205°F to properly break down the collagen.
- The liquids released in the roasting bag will be very salty do to the curing process of the corned beef. Discard the liquid when the roast is finished baking.
- Let the corned beef rest, covered, for at least 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.
- For the most tender meat, slice the corned beef against the grain in thin slices.
- This recipe skips the traditional boiled cabbage in favor of roasted vegetables, but you can swap in green beans, sweet potatoes, or even cauliflower if you prefer.
- The corned beef can be cooked a day in advance and reheated before serving. Store it in an airtight container in the fridge and warm it in the oven at 300°F, covered, with a bit of broth to keep it moist.
Nutrition
Serving: 1 serving, Calories: 709kcal, Carbohydrates: 51g, Protein: 39g, Fat: 40g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 20g, Trans Fat: 0.002g, Cholesterol: 122mg, Sodium: 3394mg, Potassium: 1902mg, Fiber: 11g, Sugar: 19g, Vitamin A: 13328IU, Vitamin C: 153mg, Calcium: 128mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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