Roasted cabbage and carrots

3 Jan

This is an adaptation from a recipe I found in a magazine, and it was definitely a “make again” in my house. I love cabbage as it is, but this take resulted in a sweet, tangy treat, with just enough smokey char flavor. I served it with grilled turkey kielbasa, which was a good pairing.

Ingredients:

– 1 head of cabbage, cubed into 1 inch cubes
– 1 yellow onion, sliced
– 1 tbsp olive oil
– 1 tsp sugar
– 1/2-1 tsp salt (to taste)
– 1 tsp pepper
– 3 carrots
– 3 tbsp apple cider vinegar
– 2 tsp franks red hot sauce
– 1 tbsp melted light butter or margarine

Directions:

1. In a large bowl, stir together cabbage, onion, oil, sugar, salt and pepper.

2. Line 2 baking sheets with foil, and spread cabbage mixture evenly between them.

3. Bake 10 min at 450, then stir cabbage around on pan and continue baking another 10 min.

4. Wash and peel your carrots, then continue using peeler to “peel” layers of carrot into “ribbons.”

5. In same large bowl Mix carrots, butter, hot sauce and vinegar.

6. Remove pans from oven, and spoon cabbage back into bowl with carrot mixture. Stir together.

7. Redistribute mixture back onto 2 pans and broil on high about 3 minutes.

Makes 4 servings= 100 calories per serving

Appx 1 weight watchers point per serving

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One Response to “Roasted cabbage and carrots”

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  1. Weekly Menu #1 | Mommy's on a diet - September 2, 2015

    […] Sirloin with Roasted cabbage and carrots, and Grilled Corn on the Cob (600 […]

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