Sheet Pan Corned Beef and Vegetables

Sheet pan corned beef with brussels sprouts.

No ratings yet

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!

Prep Time15

Cook Time3 30

Course: dinner, Main Course

Cuisine: Irish-American

Keyword: corned beef without cabbage, oven roasted corned beef, sheet pan dinner

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Corned Beef:

3 pounds corned beef
1 oven roasting bag 15x17-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
¾ teaspoon salt
½ teaspoon ground black pepper
1 bunch curly leaf parsley chopped

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