And here we go again…what was I thinking to roast cabbage? I wasn’t thinking, it just happened and let me share why I decided to roast my cabbage? You ready, I roasted my cabbage because I hate to throw anything away and when I saw I had cabbage in the refrigerator that was not crispy enough for my salad, I thought “why not try and roast it”…and let me tell you, I’m soooooo happy I did. Roasting the cabbage made the cabbage super sweet and simply delicious, it almost didn’t even taste like cabbage anymore!
I also added some carrots to the baking sheet as well because I had them in my refrigerator and I love roasting my carrots. I always say roasting rooted vegetables are some of the best roasted vegetables to eat. Rooted vegetables are things like carrots, parsnips, turnips and potatoes, I’m hoping you are getting the clear picture of what a rooted vegetable is?
It was so super easy, I basically cut my cabbage in half and then cut my half into thirds, I put the cabbage and my peeled and cut carrots on a baking sheet
I sprinkled some salt and pepper and a little oil
I then baked them for 20 minutes
I tossed the carrots and flipped the cabbage and baked it for an additional 6 minutes
look at how yummy the carrots looked…
and the cabbage was so caramelized…
I let the cabbage and carrots cool on the pan
I gently removed them and then platted them
Ummm, I made these in the middle of the day and my roasted cabbage and carrots never made it to dinner as a side dish as they were devoured in the afternoon. I have to say I was really surprised at how amazing and sweet the cabbage and the carrots became from roasting them. This is a great recipe as a side dish for your favorite chicken, steak or seafood. Let me know what you think?
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Thank you again ~ Patty Limatola-Tanenbaum