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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

Prepare the vegetables: Cut the green cabbage into 1-inch thick wedges, ensuring the core holds the leaves together. Core and cut the bell peppers into 1-inch strips. Cut the broccoli head into bite-sized florets. Place all prepared vegetables into a large mixing bowl.

In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, kosher salt, and freshly ground black pepper until well combined.

Pour the garlic herb oil mixture over the vegetables in the large mixing bowl. Toss gently with your hands or tongs until all the vegetables are evenly coated.

Spread the coated vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use a second baking sheet if necessary to allow for proper roasting and browning.

Roast for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized. Halfway through the cooking time (around 15 minutes), gently toss the vegetables to ensure even roasting.

Remove from the oven. If using, sprinkle with fresh chopped parsley before serving. Serve immediately as a delicious side dish.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

Prepare the vegetables: Cut the green cabbage into 1-inch thick wedges, ensuring the core holds the leaves together. Core and cut the bell peppers into 1-inch strips. Cut the broccoli head into bite-sized florets. Place all prepared vegetables into a large mixing bowl.

In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, kosher salt, and freshly ground black pepper until well combined.

Pour the garlic herb oil mixture over the vegetables in the large mixing bowl. Toss gently with your hands or tongs until all the vegetables are evenly coated.

Spread the coated vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use a second baking sheet if necessary to allow for proper roasting and browning.

Roast for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized. Halfway through the cooking time (around 15 minutes), gently toss the vegetables to ensure even roasting.

Remove from the oven. If using, sprinkle with fresh chopped parsley before serving. Serve immediately as a delicious side dish.
