Description
This roasted cabbage recipe with pecans and Parmesan is a delicious side dish that’s both crispy and tender.
Ingredients
Scale
- 1 small head green cabbage (any dark, loose leaves removed)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup raw pecan halves (optional)
- 1 small lemon (halved, optional but highly recommended)
- 0 grated Parmesan (for serving, highly recommended)
Instructions
- Preheat the oven to 400°F. Generously coat a rimmed baking sheet with nonstick spray.
- Slice the bottom end of the cabbage and cut into 3/4- to 1-inch thick slices. Place on the prepared baking sheet.
- In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush over the cabbage slices on both sides.
- Roast in the oven for 26 to 28 minutes until crispy at the edges and tender in the center.
- During the last 8 minutes, toast the pecans on a separate baking sheet until fragrant.
- Sprinkle the roasted cabbage with grated Parmesan and chopped pecans. Squeeze fresh lemon juice over the top before serving.
Notes
- For extra flavor, add herbs such as thyme or rosemary.
- Leftover cabbage can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: side dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg