Gluten-Free Corned Beef and Cabbage Sheet Pan Recipe
A delicious and easy recipe for a gluten-free corned beef and cabbage dish, perfect for a sheet pan meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs corned beef brisket
- 1 small head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the corned beef brisket in the center of a large sheet pan.
- Arrange the cabbage wedges, carrots, and potatoes around the brisket.
- Drizzle olive oil over the vegetables and sprinkle with garlic powder, onion powder, salt, and pepper.
- Cover the sheet pan with aluminum foil and bake for 2 hours.
- Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and the brisket is heated through.
- Let rest for 10 minutes before slicing the corned beef and serving with the vegetables.
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Notes
- Ensure the corned beef is labeled gluten-free.
- Feel free to add other vegetables like parsnips or turnips.
- This dish can be made ahead and reheated for easy meals.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg