Never roasted cabbage? It’s definitely time to try! While this is a tasty side-kick to most any meal – it also goes great solo over grains for a simple meal (an earthy mix of millet and buckwheat is particularly well-suited for that purpose).
Yield: 4 servings as a side, 2 servings as a main
What you need:
- 1 small head of cabbage, cored and cut into 8 equal wedges (chop the head in half, each half in half, and then the quarters in half again)
- 1/4 of a medium-sized dry-fleshed winter squash (kabocha or red kuri), sliced into wedges about 1” thick at the widest point
- 1-1/2 tablespoons sunflower or olive oil
- 1/2 teaspoon Herbes de Provence
- 1/4 to 1/2 teaspoon dried dill weed
- 1 small clove of garlic, pressed
What you do:
- Preheat the oven to 375F.
- In a small glass, whisk together the oil, herbs and garlic. Set aside.
- Artfully arrange the cabbage and squash in a 9”x13” baking dish in a single layer. Drizzle with the oil mixture from the glass and use a small basting brush to coat all the veggies evenly.
- Roast for 45 minutes. The cabbage should be cooked through and looking toasty in a few places.
- Serve immediately.