Believe it or not there are times when the last thing I want to do is cook a meal. When this happens, it is nice to have a quick, effortless meal that I can whip up. I love the flavor of roasted Brussels sprouts, and I thought that roasting cabbage would be deliciously nutty too. This dish met all my expectations, and served with left over quinoa, made a wonderful, effortless meal.
ROASTED CABBAGE AND GRAPE TOMATOES
1/2 small head of cabbage, shredded
1/2 pint grape tomatoes
1-2 T Olive Oil
salt & pepper to taste
Preheat oven to 425 degrees F. Toss all ingredients together, so evenly covered with oil. Spread in a thin layer on a foil lined 9×13 pan. Roast for 30 minutes, stirring every 10 minutes or so. You want the cabbage to get brown and crispy, but not burnt. ENJOY!