When is a vegetable MORE than just a vegetable? When it’s roasted!
As a general rule, vegetables make great easy sides. They’re super quick to steam, blanch or saute and you can eat them on their own without further preparation. But beyond that, roasting is a great option since you can just throw the veggies in the oven while you prepare the rest of your meal without thinking about them too much. (Considering all the times I’ve over-steamed a veggie and created a veggie-mush, this is more important than you think.)
My latest roasted veggie of choice? CABBAGE.
Here are the details:
– Pre heat your oven to somewhere around 450 degrees.
– Give your cabbage a quick rinse and remove a few of the outer leaves.
– Cut up the head into even slices, somewhere around 1 to 1 1/2 inches wide. I like to make a triangle to remove the core in the center slices. (you can see this in the photo above!)
– Lightly oil the bottom of a baking pan/sheet with olive oil and arrange the slices inside. Brush the tops of the cabbage with olive oil, sprinkle with salt and pepper.
– Throw in the oven for about 40-45 minutes.
– Check on them until they look like this:
You see those crispy brown edges? DIVINE. I love the texture variety when you roast cabbage this way, since the insides kind of steam themselves and the outsides are more dry and crispy (as opposed to slicing the cabbage into strips and roasting the leaves individually- this is faster, but results in a crispy-overall texture).
Try it! You’ll love it! Team Roasted Cabbage!
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Carla is based in awesome San Francisco, where she's always lived (apart from a few years in beautiful New England). Being the youngest of four girls in a home with no dishwasher or microwave means she knows a lot about scrubbing pots and a little less about what was cooked inside them. She enjoys sparkly beverages, zucchini, laundry, and adventures, but is much less excited about the texture of fruit (SHE KNOWS), Axe body spray, and bad grammar.