November 27th, 2024
Recipes
Roasted Cabbage, Asparagus, and Carrot
Valentina P
- Difficulty
•
- Time 25"
1-Pan roasted red cabbage, asparagus, carrots, and bell pepper. The perfect easy and healthy vegetable side dish!
How To MakeDiet Type: Plant-based
Shopping List
- 1/4 head red cabbage (about 12 ounces)
- 4 ounces asparagus, trimmed and cut into 2-inch pieces
- 2 carrots, cut into 2-inch pieces
- 1/2 bell pepper, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Roughly chop the cabbage into 1 to 2-inch chunks. Place the cabbage, carrots, and bell pepper on a baking sheet. Any very thick carrot pieces can be cut in half lengthwise. Toss everything with 1 tablespoon of the olive oil. Spread the vegetables out in a single layer on the sheet and roast for 10 minutes.
- Step 3: Remove the baking sheet from the oven and add the asparagus. Toss the vegetables with the remaining 1 tablespoon olive oil and season with the dried oregano, salt, and pepper. Roast for 8 to 10 more minutes.
- Serve: Divide onto plates and enjoy!
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What you should eat next
Roasted Cabbage, Asparagus, and Carrot
PT25M 1/4 head red cabbage (about 12 ounces) 4 ounces asparagus, trimmed and cut into 2-inch pieces 2 carrots, cut into 2-inch pieces 1/2 bell pepper, cut into wedges 2 tablespoons olive oil 1/2 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
