Roasted Cabbage and Carrots


I decide to try something different his year on St Patty’s Day. Instead of the traditional corned beef and mushy veggies, I roasted mine and topped them with a little vinaigrette – amazing!

1 head of cabbage, sliced into 1/2 steaks
2 bunches of thin carrots
Caraway seeds
Olive oil spray
Salt and pepper

2 tsp Dijon mustard
2 tsp white balsamic vinegar
1 tsp lemon juice
Salt and pepper
3 TBSP minced fresh chives
2 TBSP olive oil

Preheat oven to 425. Spray a large baking sheet with olive oil.

Place the sliced cabbage and carrots on the baking sheet, spray with olive oil, then salt and pepper and caraway seeds. Roast for 20 – 25 minutes.

Combine Vinaigrette ingredients in a small jar.

Serve cabbage and carrots with a drizzle of Vinaigrette.


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