Today's Tip: November Recipe #2 - Roasted Cabbage!

I know some of you may be thinking..."roasted cabbage?!"  But seriously, before you turn your nose up at it, give it a try!  I made this side dish this summer and one of the 15-year old boys who was at the house visiting went back twice for more!  It's easy and it is a good one.

ROASTED CABBAGE WEDGES

YIELD: 8 ROASTED CABBAGE WEDGES

You will love this flavorful and healthy Roasted Cabbage Wedges recipe.

PREP: 10 MINS COOK: 25 MINS TOTAL: 35 MINS

INGREDIENTS:

1 head green cabbage
2 Tbsp. olive oil
kosher salt and freshly-ground black pepper
(see additional ingredient options below)

DIRECTIONS:

Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil.

Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.

Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.

Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.

Slightly adapted from Kalyn's Kitchen.

DIFFICULTY: EASY INGREDIENTS: GREEN CABBAGE, OLIVE OIL, PEPPER, SALT