ROASTED CABBAGE WITH BALSAMIC VINEGAR
It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted cabbage.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
- Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.
Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 4 g, Protein 3 g
BALSAMIC ROASTED CABBAGE
These roasted cabbage wedges with honey and balsamic vinegar make an attractive and healthy side dish that's also very easy to prepare. You can use red or green cabbage--or make a double batch with one of each for a pretty presentation.
Provided by Marianne Williams
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Combine pepper, 3 tablespoons oil and 1/2 teaspoon salt in a small bowl. Brush evenly over all sides of cabbage wedges.
- Combine honey, 2 tablespoons vinegar and the remaining 2 tablespoons oil in a small bowl; set aside.
- Arrange the cabbage wedges, cut-side down, on a baking sheet. Roast until they start to brown, about 20 minutes. Brush with half the honey-balsamic mixture; turn over and brush with the remaining mixture. Continue roasting until browned and tender, but still holding their shape, about 15 minutes more. Drizzle with the remaining 2 tablespoons vinegar and sprinkle with thyme, if desired. Sprinkle with the remaining 1/4 teaspoon salt. Serve immediately.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 17.8 g, Fat 12 g, Fiber 4 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 344.3 mg, Sugar 10.8 g
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
ROASTED CABBAGE WITH BALSAMIC VINEGAR RECIPE - (4/5)
Provided by HazyWaters
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper. 2. Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes. 3. Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.
ROASTED CABBAGE WEDGES
Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 3 g, Protein 2 g
ROASTED CABBAGE WITH BALSAMIC VINEGAR
Make and share this Roasted Cabbage With Balsamic Vinegar recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
- Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
- Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.
Nutrition Facts : Calories 88.1, Fat 4.7, SaturatedFat 0.7, Sodium 814.2, Carbohydrate 11.3, Fiber 3, Sugar 6.2, Protein 2
ROASTED VEGETABLES WITH BALSAMIC VINEGAR
Easy way to fix fresh green beans and yellow summer squash with balsamic vinegar. The recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow roasting pan combine beans, onion, and garlic.
- Drizzle with olive oil;s prinkle with salt and pepper.
- Toss mixture until beans are evenly coated.
- Spread in a single layer.
- Roast in a 450° oven for 8 minutes.
- Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
- Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
- Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
- Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
- Enjoy.
Nutrition Facts : Calories 90, Fat 3.7, SaturatedFat 0.6, Sodium 49.9, Carbohydrate 12.8, Fiber 2.9, Sugar 7.9, Protein 2.6
RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES
This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
- Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
- Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.
Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
OVEN ROASTED CABBAGE
A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage.
Provided by Debbwl
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 425°F.
- Combine salt, pepper, and sugar in small bowl. Set aside.
- **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges.
- **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together.
- Brush a rimmed baking sheet with 1 tablespoon olive oil.
- Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
- Roast until cabbage is tender and edges are golden, 25 to 35 minutes.
- Sprinkle hot cabbage with balsamic vinegar if using.
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- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Slice the head of cabbage in half. Carefully cut out the white core, then place the cabbage with the flat side(s) face-down on the cutting board. Slice the cabbage into 1-inch wide columns and rows. I like to leave the chunks of cabbage intact when possible.
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