Some evenings call for a warm, easy meal that doesn’t ask much of you, and this Corned Beef, Potatoes and Carrots Sheet Pan Dinner fits perfectly.
It has the cozy, familiar flavors of a traditional corned beef dinner, only everything roasts together on a single sheet pan, which keeps the steps simple and the cleanup light.
I make this on busy weeks or low-energy days because the ingredients are straightforward and the oven does most of the cooking. The potatoes crisp gently, the carrots soften and turn slightly sweet, and the corned beef warms until tender and savory. It’s comforting without any fuss.
Why You’ll Love It
• One pan, simple steps, easy cleanup
• Comforting flavor without a long prep time
• Beginner friendly, clear instructions
• Fits well into busy weeks and reheats nicely
• Classic taste with a quicker, easier method
Ingredients
- 1 and 1/2 pounds corned beef brisket, sliced into thick strips so it reheats without drying
- 1 and 1/2 pounds baby potatoes, halved for crisp edges and even roasting
- 4 medium carrots, cut into chunky pieces for a tender, sweet finish
- 1 large yellow onion, sliced into wedges for added flavor
- 3 tablespoons olive oil, just enough to coat the vegetables
- 1 teaspoon sea salt, or more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or dried parsley
- 1 tablespoon melted butter, optional, brushed on after roasting for richness
- 1 tablespoon whole grain mustard, optional, for serving
How To Make It
- Preheat the oven and prepare the pan
Heat your oven to 400 Fahrenheit. Line a large sheet pan with parchment paper or lightly oil it. You want the vegetables to roast, not steam, so a single large pan works best. - Prep the vegetables carefully
Halve the baby potatoes so each piece is roughly the same size. Cut the carrots into thicker chunks, around an inch or so, which keeps them from overcooking. Slice the onion into wedges, leaving the layers attached at the root end so they roast evenly. - Season everything right on the pan
Spread the potatoes, carrots and onions across the sheet pan. Drizzle the olive oil over the top. Sprinkle on the salt, pepper, garlic powder and dried herbs. Use your hands or a spatula to coat every piece lightly. This step helps the vegetables brown and build flavor as they roast. - Start roasting the vegetables
Spread the vegetables into a single, even layer. Place the pan in the oven and roast for about 20 minutes. This first roast gets the potatoes started and helps the carrots soften before the corned beef goes in. - Add the corned beef at the right time
After 20 minutes, remove the pan from the oven. Nestle the sliced corned beef among the vegetables. Keep the pieces slightly spaced so the heat can circulate and the edges warm evenly. The fat on the corned beef will melt slightly and add more flavor to the vegetables. - Finish roasting until everything is tender
Return the sheet pan to the oven and roast for another 15 to 20 minutes. The potatoes should be easy to pierce with a fork and the corned beef should be fully warmed through. If you want deeper browning, leave the pan in for a few extra minutes. - Optional finishing touches
Brush the vegetables with melted butter right after they come out for a richer finish. Serve with a spoonful of whole grain mustard if you like a bright, savory contrast.
Tips, FAQs, Variations
Can I add cabbage?
Yes. Add thick cabbage wedges when you add the corned beef so they soften without collapsing.
Can I prep this ahead?
You can chop the vegetables the day before and keep them chilled in an airtight container.
Does it reheat well?
It reheats beautifully in the oven or a skillet. The potatoes regain a bit of crispness.
Can I use leftover or canned corned beef?
Leftover works great. For canned corned beef, add it closer to the end because it warms quickly.
How long does it keep?
About 3 to 4 days in the fridge.
This sheet pan dinner is warm, comforting and easy to prepare, especially on days when you want a simple meal without a lot of steps. I hope it brings a bit of ease to your kitchen this week.
