This is a colorful, delicious, flavor-packed veggie side!
Roasted Purple Cabbage
1 head of purple cabbage, cut into 1-inch cubes
1/2 of an onion, coarsely sliced
garlic powder
smoked paprika
chili powder
cinnamon
olive oil
sesame oil
coarse salt
pepper
optional garnish: Greek yogurt or (vegan) sour cream plus chili crisp
Spread the chopped cabbage and onion out onto a baking sheet. Sprinkle and drizzle the whole sheet with all other ingredients—you’ll be fine without measurements! For the spices, just give an all-over dusting of each. Add more of whatever you like (I suggest extra garlic and a lighter dusting of cinnamon). Drizzle generously with olive oil (at least 3 tablespoon) and a lighter sprinkle of sesame oil (approx 1 tablespoon). Toss a bit before putting it in the oven.
Roast at 450° F for about 30 minutes, turning/tossing half way through. You’ll know it’s done when some of the leaves are crispy and browned (but not burnt – see photo below).
Enjoy by itself or top with Greek yogurt and chili crisp. (You can also use sour cream, or non-dairy sour cream. I love Trader Joe’s chili crisp that comes in a small glass jar).
*TIP: This is best enjoyed right out of the oven as it loses crispiness as it cools.
Enjoy!
Shop the Forest Feast plate set this cabbage is pictured on here.