Ingredients
Scale
- 1 small head of green cabbage (about 2 pounds)
- 2 large sweet potatoes, scrubbed and cubed
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Remove any wilted outer leaves from the cabbage. Cut the cabbage into 1-inch thick wedges or large bite-sized chunks.
- Peel the sweet potatoes (optional) and cut them into 1-inch cubes. Try to keep the size consistent with the cabbage chunks.
- Place the cabbage and sweet potatoes on the prepared baking sheet.
- Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper, garlic powder, thyme, and smoked paprika.
- Use your hands or a spatula to toss everything together until every piece is well-coated in oil and spices.
- Spread the vegetables into a single, even layer. Ensure they have some space between them.
- Roast in the center rack of the oven for 25 to 30 minutes.
- Flip the vegetables halfway through the cooking time to ensure they brown evenly on all sides.
- Remove from the oven when the sweet potatoes are fork-tender and the cabbage edges are dark golden brown and crispy.
- Garnish with fresh parsley if desired and serve immediately.
- Cook Time: 30 minutes