Oven-Roasted Cabbage
Oven-Roasted Cabbage
Crispy oven-roasted cabbage makes a great side dish for any meal. What I love about this recipe is that it has about five ingredients, it only takes about five minutes to assemble, and the oven takes care of the rest. It’s also a nice change from cold side salad. (Hint: Next time you make Chickpea Pancakes, serve these on the side!)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Servings: 6
Ingredients
- 1 head green cabbage (large)
- 2 tablespoons olive oil
- 2-3 tablespoons freshly squeezed lemon juice
- 1 tablespoon whole grain mustard
- Sea salt (generous amount)
- Freshly ground black pepper (generous amount)
- Parsley (finely chopped, for garnish)
Instructions
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Preheat oven to 450 degrees F and line roasting pan with parchment paper.
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Cut cabbage into 8 same-size wedges, cutting through core and stem end, and arrange in single layer on pan.
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Whisk together olive oil, lemon juice, and mustard.
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Use pastry brush to brush tops of each cabbage wedge with mixture, then season generously with sea salt and fresh ground black pepper.
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Turn cabbage wedges carefully, then brush other side with olive oil/lemon juice/mustard mixture and season with salt and pepper.
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Roast cabbage until side touching pan is nicely browned (about 20 minutes).
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Remove pan from oven, turn each wedge carefully, then put back in oven and roast until nicely browned and cooked through with bit of chewiness remaining (about another 20 minutes).
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Serve immediately.
BON APPÉTIT!