Easter is almost here and I want to show you how to bring some of the healthiest veggies available all year round into one of the tastiest dishes that will be a colorful addition to your Easter dinner table.
Enter the lowly cabbage and onion. Two of the cheapest things at the grocery store, but together, they make for a winning combination. Combine this with a beautiful sweet potato and you’re almost there! My dish below also had Italian peppers but you can omit if you don’t want them and it will still taste fantastic. Now, here’s the key. These veggies aren’t boiled, sauteed, or baked, but roasted. Somehow, roasting brings out the true beauty in vegetables. I don’t know how, but trust me. Roasting cabbage? Yes- I will vouch for it; it’s my new favorite way to eat it.
Roasted Cabbage, Onions and Sweet Potato
1/2 head of cabbage, chopped into 1 1/2 inch chunks
1 onion, chopped into chunks
1 large sweet potato, chopped into 1 inch pieces
1 Italian pepper or other roasting type chili pepper (optional) chopped into 1 inch pieces
olive oil, salt and pepper
raw almonds for topping
Toss the veggies in about 1/3 – 1/2 cup olive oil. Pour out onto baking sheet (or sheets if needed) and spread evenly. Season with salt and pepper and bake for about 30 minutes or until browned (edges of the cabbage leaves should get crispy) at 350-375 degrees.
I wish I thought to roast my almonds (a-mazing!) before I took the pan out of the oven for a richer flavor, but I’ll try it next time. If you choose to roast the almonds, don’t add them to the pan too early or they will burn. These little protein powerhouses compliment the dish beautifully along with adding a host of nutrients and essential fats.