Roasted Cabbage Rounds

I have to admit, I have felt a little uninspired when it comes to vegetables these days. The quality in grocery stores can be hit or miss and the days of locally grown, in-season veggies seem so far away. So, I was super excited to discover the amazingness that is roasted cabbage!

I can't even call this a recipe really....that's how darn simple it is! This is everything I love about roasted brussels sprouts, which have become a weekly (or bi-weekly) staple in my house. The high heat leaves the cabbage sweet, juicy, and flavourful, and the crispy brown edges will have everyone in the family asking for seconds!

Try this for a festive St. Patrick's Day meal, or any other time! 

  • 1/2 large head green cabbage
  •  2 Tbsp olive oil
  • Salt and pepper, to taste
  • Optional: wedge of lemon or vinegar (white or balsamic)

1. Slice cabbage into 1/2 inch rounds, from the top down (vertically)

2. Place slices on a parchment lined baking sheet. Brush each slice with olive oil on both sides, and sprinkle with salt and pepper.

3. Roast in a 400F oven for approximately 40 minutes, until tender and golden brown.

4. Serve drizzled with some lemon juice, or vinegar. 
Natalee, RD