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Roasted Cabbage
Posted by Jessica Reilley on 09/08, 2010 at 04:30 PM
Roasted Cabbage. Photo Credit Jessica Reilley.
We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.
The most basic recipe for roasted vegetables includes olive oil, salt, and pepper, but it can be spiced up with fresh herbs, garlic, vinegar, or shredded cheese.
There are two secrets to roasting vegetables: 1. Do not overcrowd the roasting pan/baking sheet. (The vegetables should be in a single layer and not overlapping). 2. Keep the size of the vegetables consistent for even cooking.
Last week, purple cabbage arrived in our CSA share, and so we made roasted cabbage wedges. This recipe can be easily adapted for any vegetable.
Ingredients
1 head cabbage, trimmed and cut into wedges
2-3 tablespoons olive oil
salt and pepper to taste
Directions
Preheat the oven to 425° F. Place the cabbage on a baking sheet and drizzle it with olive oil. Season with salt and pepper. Place in the oven for 30 minutes, flipping wedges about halfway through.
Author: Jessica Reilley
Bio: Jessica Reilley is a Penn State grad with a passion for food, cooking, and photography. For three years, she owned a personal chef business before taking a break to spend more time with her family and young son. Jessica lives in Gilbertsville, Pa.
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