i heart roasted veggies

Posted on April 6, 2012


It’s safe to say I am obsessed with roasted vegetables. I talk a lot about them with my clients {and anyone else who wants to listen}. It’s one of the easiest ways to get people to actually eat veggies.

When they are roasted, they just taste so amazing; plus you can roast so many different veggies – green beans, onions, peppers, carrots, potatoes, tomatoes, mushrooms, garlic, asparagus, the list goes on… I’m pretty sure I wouldn’t roast celery, but that’s about it.

There are some vegetables not typically thought of for roasting; take cabbage for example. I know it sounds weird, but it’s actually really good!

Cabbage has tons of health benefits, and it’s really cheap. So, I’m thinking you should probably go ahead and jump on the roasted vegetable band-wagon. It’s fun!

Roasted Cabbage

Serves 4-6

  • 1 small head cabbage
  • 1 TBSP olive or canola oil
  • 1 tsp salt-free lemon pepper seasoning or other salt-free seasoning
  • ¼ tsp salt

Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray or line with foil.

Cut cabbage into 8 sections and cut the core out of each section. Put on prepared baking sheet. Drizzle oil over cabbage and sprinkle seasoning and salt over cabbage. Stir around to evenly distribute.

Roast in the oven for about 20-30 minutes, flipping the cabbage half-way through cooking. Be sure to check every now and then to make sure the outer leaves aren’t burning. Turn the oven down to 375°F if they are cooking to fast.


Note: This is how you roast any vegetable or combination of vegetables. Just adjust cooking time depending on tenderness of veggie {less time for green beans or asparagus and longer for onions or potatoes}


Posted in: Recipes