This side dish is pretty — and pretty good for you
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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
Makes: 6 servings
Active time: 15 minutes
Total time: 30 minutes
teaspoon ground pepper
5 tablespoons olive oil, divided
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)
1. Preheat oven to 425 degrees. Combine pepper, 3 tablespoons oil and teaspoon salt in a small bowl. Brush evenly over all sides of cabbage wedges.
2. Combine honey, 2 tablespoons vinegar and the remaining 2 tablespoons oil in a small bowl; set aside.
3. 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
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.