Corned Beef Sheet Pan Dinner

Corned Beef Sheet Pan Dinner Cooking on a sheet pan allows your entire meal to be prepared at one time and makes clean-up a breeze! Preparation Time: 15 minutesCooking Time: 50 minutesServes 4 1/4 cup (50 mL) vegetable oil1 tbsp (15 mL) red or white wine vinegar1 tbsp (15 mL) grainy mustard1 tsp (5 mL) dried thyme leaves1/4 tsp (1 mL) each salt and pepper3 Ontario Potatoes (about 1 lb/500 g), cubed2 Ontario Carrots, sliced1 Ontario Sweet Potato, peeled and cubed1 Ontario Onion, coarsely chopped450 g chunk deli-style Ontario Corned Beef, cut into 1-inch (2.5 cm) cubes3 cups (750 mL) sliced Ontario CabbageGarnish: fresh Ontario Thyme Leaves     In large bowl, whisk oil, vinegar, mustard, thyme, salt and pepper. Remove 2 tbsp (25 mL) to small bowl; set aside.     Add potatoes, carrots, sweet potatoes and onion to vinaigrette in large bowl; toss to coat. Spread on parchment paper-lined large rimmed baking sheet (reserve bowl). Roast in 425°F (220°C) oven for 30 minutes, stirring once.     Place corned beef and cabbage in same bowl. Add reserved vinaigrette; toss to coat. Add to baking sheet; stir to combine with vegetables. Roast for 15 to 20 minutes or until vegetables are tender and beef is heated through. Sprinkle with thyme leaves. Nutritional Information:1 ServingPROTEIN: 24 gramsFAT: 18 gramsCARBOHYDRATE: 43 gramsCALORIES: 440FIBRE: 6 gramsSODIUM: 1310 mg – Printed with permission from Foodland OntarioReplyReply allForward