• Preheat the oven to 450°F.
• Line a roasting pan or baking sheet with parchment paper.
• Cut the cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange in a single layer on the pan and set aside.
• In a small mixing bowl, whisk together the olive oil, lemon juice, and mustard.
• Using a pastry brush, brush the tops of each cabbage wedge with the mixture, then season generously with sea salt and freshly ground black pepper.
• Turn the cabbage wedges carefully, brushing the other side with the mixture remembering to add more salt and pepper.
• Roast the cabbage wedges for around 20 minutes until the side touching the pan is nicely browned.
• Remove from the oven, turn each wedge carefully, and then place back in the oven for an additional 20 minutes, until caramel in color and cooked through with a bit of chewiness remaining.
• Remove from the oven, sprinkle with parsley, and serve immediately.

Pro Tips & Meal Prep Ideas

• To prepare the cabbage, discard the outer leaves of the cabbage.
• Feel free to make the olive oil mixture ahead of time if you are short on time.
• If you are taking this for a work lunch or on a picnic, it should store well in an airtight container and also taste great at room temperature.
• If you are feeling adventurous, try to add some roasted walnuts and a drizzle of honey, not only is this a delicious combination but it makes for a lovely presentation as well.

BON APPÉTIT!