Tender corned beef paired with roasted cabbage, potatoes, and carrots for an easy, wholesome dinner.
# Components:
→ Meats
01 - 1 lb cooked corned beef, sliced into ½ inch thick slices
→ Vegetables
02 - 1 small head green cabbage, cut into 1 inch wedges
03 - 1 lb baby potatoes, halved
04 - 3 large carrots, peeled and cut into 1 inch pieces
05 - 1 large yellow onion, cut into thick wedges
→ Seasonings & Oils
06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1 teaspoon garlic powder
12 - 1 tablespoon whole grain mustard for serving, optional
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until evenly coated.
03 - Spread seasoned vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through cooking.
04 - Remove pan from oven, carefully push vegetables aside, and nestle corned beef slices among the vegetables.
05 - Return to oven and roast for an additional 15 minutes until vegetables are tender and corned beef is heated through with slightly crisped edges.
06 - Transfer to serving plates and offer whole grain mustard on the side if desired.
