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!
450F for 30 minutes…This is how it looks when it’s ready to come out of the oven.
This is delicious and I could eat half a sheet pan. Enjoy!
Shop the Forest Feast plate set this cabbage is pictured on here.
