Roasted Cabbage with Chive-Mustard Vinaigrette Recipe!

Roasted cabbage is cheap & delicious staple I eat all the time, especially as the weather gets chilly. But adding this chive-mustard vinaigrette gives it a strong pop of flavor that makes all the difference. Roasting the cabbage wedges at a high temperature creates an amazing tender texture and smoky/sweet flavor. Drizzle that vinaigrette on top, watch it fall into all the nooks and cranies, This is a perfect side dish to a larger meal or it’s fantastic on its own when you want healthy, savory veggie to enjoy.

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Roasted Cabbage with Chive-Mustard Vinaigrette Recipe!

Total Time: 30 mins
Servings: 4
Yield: 4 servings

Ingredients
½ medium green cabbage (1-1 1/2 pounds).
1 tbsp extra-virgin olive oil
¼ tsp salt
¼ tsp freshly ground pepper
2 tsp Dijon mustard
2 tsp white balsamic or white-wine vinegar
1 tsp lemon juice
¼ tsp freshly ground pepper
⅛ tsp salt
3 tbsp minced fresh chives
2 tbsp extra-virgin olive oil
Directions
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over (it’s OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature. Enjoy!