Roasted Red Cabbage with Rosemary and Garlic Sauce

Dec 12, 2017 by

I’m going through a phase where almost every morning I roast a massive tray full of vegetables. I prepare them while baby Roen’s in her high chair eating breakfast. When you roast them long enough they taste like candy!! It’s nice to have them to nibble on all day long and to include in lunches and dinners. They don’t usually last until dinner though.

The Non-Recipe

There’s no real ‘recipe’. Just chop your vegetables (their size will determine how long you bake them for, eg. the bigger the chunk, the longer the bake time), throw them on the pan, add a fairly generous drizzle of extra virgin olive oil, tons of fresh chopped garlic, tons of fresh rosemary (or your preferred spice — sometimes I stick to straight cumin and garlic powder if I don’t want to do any extra chopping/mincing) and salt and pepper — then toss them all together and load them onto a tray.

Note: if you like your roasted veg crispy/crunchy, don’t do as I’ve done — instead, spread the veg out on the tray and make sure they’re not touching each other. Lately, I’ve been doing massive, super-loaded trays full of veg simply because our family eats so much and I don’t have the oven space / # of trays to space all the veg out! That said, I don’t find the softer veg to be a compromise – I’m really loving them. 

Set your oven to 400F (if you’re in a rush you could even do 425 to roast them faster) and pop them in for 45 – 75 minutes (depending on the size of your chunks and how well-done you like your veg).

When they’re done, drizzle with lemon juice and garlic sauce, if desired.

A few of my favourite roasting vegetables

Red cabbage
Squash (delicata, acorn, butternut)
What am I missing?

The creamy garlic sauce

1 heaping cup of raw cashews
1 cup water
A few cloves of garlic (I usually use 3-4)
Big pinch sea salt

Add everything to a high-powered blender and puree until silky smooth (about 2 minutes).


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