Up your veggie game with these honey-mustard roasted cabbage wedges. They’re a satisfyingly simple side dish that delivers big on flavor with minimal effort. The natural sweetness of roasted cabbage pairs beautifully with the tangy, caramelized honey-mustard glaze. Serve these wedges alongside sausage, roasted chicken, salmon or a hearty veggie burger for a deliciously balanced meal.
Ingredients
- 1 small head green cabbage (2–2½ pounds)
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- ½ teaspoon plus ⅛ teaspoon salt, divided
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ¼ cup extra-virgin olive oil
- chopped fresh flat-leaf parsley for garnish (optional)
Directions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (2-inch) wedges, leaving the root end intact.
- Whisk 3 tablespoons mustard, 2 tablespoons honey and ½ teaspoon each salt, pepper and garlic powder in a small bowl. Transfer 2 tablespoons of the mixture to a separate small bowl and reserve. Whisk ¼ cup oil into the remaining mustard mixture; brush onto both sides of the cabbage wedges. Arrange the cabbage wedges around the edges of the prepared baking sheet.
- Roast for 30 minutes. Flip the cabbage wedges and continue roasting until tender and browned, about 15 minutes more. Sprinkle the cabbage with the remaining ⅛ teaspoon salt and drizzle with the reserved honey-mustard mixture. Garnish with parsley, if desired.