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Roasted Lemon-Pepper Green Cabbage Wedges
I really LOVE cabbage year-round, but it’s extra festive for St. Patrick’s Day! 🍀 💚 🥑 🍋😍 😋
Serves about 6
Ingredients:
- 1 medium head of cabbage, sliced into wedges (I try to leave some of the “core” on each wedge, to hold it together a bit)
- 1/2 Tbsp Avocado oil, melted unrefined Coconut oil, or extra-virgin Olive oil.
- 1 Lemon, sliced into wedges
- A pinch of sea salt & fresh ground pepper
Instructions:
Preheat oven to 450 degrees f
Lightly brush outside of cabbage wedges with oil, entirely coating.
Place carefully on a flat baking sheet. Leave space in between wedges so they can crisp.
Sprinkle with sea salt, pepper.
Roast 15 minutes, then flip wedges, roast another 10 minutes or so, until outside pieces are crispy, & center is tender.
Serve with a fresh Lemon wedge.
Enjoy!
💚 Rachel
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Ingredients
- 1 medium head of cabbage, sliced into wedges (I try to leave some of the "core" on each wedge, to hold it together a bit)
- 1/2 Tbsp Avocado oil, melted unrefined Coconut oil, or extra-virgin Olive oil.
- 1 Lemon, sliced into wedges
- A pinch of sea salt & fresh ground pepper
Instructions
- Preheat oven to 450 degrees f
- Lightly brush outside of cabbage wedges with oil, entirely coating.
- Place carefully on a flat baking sheet. Leave space in between wedges so they can crisp.
- Sprinkle with sea salt, pepper.
- Roast 15 minutes, then flip wedges, roast another 10 minutes or so, until outside pieces are crispy, & center is tender.
- Serve with a fresh Lemon wedge.
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Tags: clean eating, clean eating sides, how to make roasted vegetables good, oven roasted vegetables, roasted cabbage, roasted vegetable recipe, roasted vegetables
