A quick dinner of tender corned beef with roasted cabbage, potatoes, and carrots, all cooked on one pan.
# What You'll Need:
→ 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
# How To Make It:
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 the potatoes, carrots, onion, and cabbage with olive oil, salt, pepper, thyme, parsley, and garlic powder until well coated.
03 - Spread the seasoned vegetables evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through.
04 - Remove the pan from the oven, carefully push the vegetables aside, and nestle the corned beef slices among the vegetables.
05 - Return to the oven and roast for another 15 minutes, or until the vegetables are tender and the corned beef is heated through with slightly crisped edges.
06 - Serve hot with whole grain mustard on the side if desired.
