These roasted cabbage wedges with honey and balsamic vinegar make an attractive side dish that’s also very easy to prepare. You can use red or green cabbage or make a double batch with one of each for a pretty presentation.
Balsamic Roasted Cabbage
Active Time: 15 minutes
Total Time: 30 minutes
- 1/2 teaspoon ground pepper
- 5 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1 large head red or green cabbage, cut into 10 or 12 wedges
- 2 teaspoons honey
- 4 tablespoons balsamic vinegar, divided
- 1 teaspoon fresh thyme leaves (optional)
Preheat the oven to 425 degrees F.
Combine the pepper, 3 tablespoons oil, and 1/2 teaspoon salt in a small bowl. Brush evenly over all sides of the cabbage wedges.
Combine the honey, 2 tablespoons vinegar, and remaining 2 tablespoons oil in a small bowl; set aside.
Arrange the cabbage wedges, cut-side down, on a baking sheet. Roast until they start to brown, about 20 minutes. Brush with half the honey-balsamic mixture; turn over and brush with the remaining mixture. Continue roasting until browned and tender, but still holding their shape, about 15 minutes more.
Drizzle with the remaining 2 tablespoons vinegar and sprinkle with thyme, if desired. Sprinkle with the remaining 1/4 teaspoon salt. Serve immediately.
Recipe nutrition per serving: 181 Calories, Total Fat: 12 g, Saturated Fat: 2 g, Carbohydrates: 18 g, Fiber: 4 g, Total Sugars: 11 g, Added Sugars: 2 g, Protein: 3 g, Sodium: 344 mg, Potassium: 475 mg, Iron: 2 mg, Folate: 34 mcg, Calcium: 89 mg, Vitamin A: 2110 IU, Vitamin C: 108 mg.
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