Roasted Carrots and Cabbage with Rosemary
Easy and quick, this roasted pan of veggies is as fun to design as it is to eat. When peeling or slicing onions and cabbage do not pare off the core or stem end which holds the piece together when turning over halfway through the bake to expose all that caramelized deliciousness.
2-4 tbsp olive oil
5 large carrots, peeled and cut into 4-5 inch sticks
6 cabbage wedges, core attached
1 small onion, peeled, quartered with core attached
10-12 cherry or grape tomatoes
4 garlic cloves, peeled or not
Rosemary, dried or fresh, de-stemmed
Freshly ground pepper
Chili pepper flakes
Preheat oven to 425 F.
Spread 2 tablespoons of the olive oil into a rimmed baking sheet.
Arrange carrots in a line down the middle and place 3 cabbage wedges above and below. Scatter over with onion, tomatoes, garlic cloves and rosemary. Sprinkle liberally with salt, freshly ground pepper and chilli pepper flakes, if desired. Drizzle remaining olive oil on top.
Bake on the top rack for 15 min, flip veggies over and return to oven until golden brown and fragrant, 15-20 more minutes.