Crispy Roasted Cabbage & Parsnips
Sheet-pan roasted cabbage and parsnips until the edges are charred and caramelized. A simple, satisfying vegetable side that feels like a complete dinner on its own.
- Total time
- 25 min
- Servings
- 4
- Calories
- 165
- Protein
- 3g
simplewholesomeamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 1 medium head (about 1.5 lbs) cabbage, roughly chopped
- 1 lb parsnips, cut into 1-inch chunks
- 3 tbsp olive oil
- 1 to taste salt and black pepper to taste
Instructions
- 1
Preheat oven to 425°F.
- 2
Toss cabbage and parsnips with oil, salt, and pepper on a sheet pan.
- 3
Spread in a single layer and roast for 20–24 minutes, stirring halfway through.
- 4
Cook until edges are dark brown and charred; parsnips should be fork-tender.
- 5
Serve hot straight from the pan.
Tools you’ll need
- sheet pan (18x13 inch)
- oven
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