Garlic Roasted Cabbage & Veggie Wedges
Garlic Roasted Cabbage & Veggie Wedges
Ingredients
For the Roasted Vegetables
- 1 green cabbage, medium head, cut into 1-inch thick wedges
- 2 bell peppers, large, any color, cored and cut into 1-inch strips
- 1 broccoli, medium head, cut into bite-sized florets
For the Garlic Herb Oil
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 30 min•🌡️ 400
- 7
Remove from the oven. If using, sprinkle with fresh chopped parsley before serving. Serve immediately as a delicious side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Roasted Cabbage & Veggie Wedges
Ingredients
For the Roasted Vegetables
- 1 green cabbage, medium head, cut into 1-inch thick wedges
- 2 bell peppers, large, any color, cored and cut into 1-inch strips
- 1 broccoli, medium head, cut into bite-sized florets
For the Garlic Herb Oil
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 30 min•🌡️ 400 - 7
Remove from the oven. If using, sprinkle with fresh chopped parsley before serving. Serve immediately as a delicious side dish.
⏱️ 2 min