Roasted Garlic Parmesan Cabbage Wedges

# What you'll need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cut into 8 wedges with core intact

→ Garlic Oil

02 - 3 tablespoons olive oil

03 - 4 garlic cloves, finely minced

→ Cheese & Seasonings

04 - 1/2 cup grated Parmesan cheese

05 - 1 teaspoon dried Italian herbs or oregano

06 - 1/2 teaspoon smoked paprika

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.

02 - Arrange cabbage wedges in a single layer on the prepared baking sheet, spacing them evenly.

03 - In a small bowl, combine olive oil and minced garlic.

04 - Brush the garlic oil generously over the cut sides of each cabbage wedge using a pastry brush.

05 - In another bowl, combine Parmesan, Italian herbs, smoked paprika, salt, and pepper.

06 - Sprinkle the cheese and seasoning mixture evenly over the cabbage wedges.

07 - Roast in the preheated oven for 30 to 35 minutes, turning the wedges halfway through, until edges are golden and crispy and centers are tender.

08 - Serve hot, garnished with additional Parmesan and fresh herbs if desired.

# Expert Advice:

01 -

Those crispy, caramelized edges taste like a completely different vegetable than regular boiled cabbage, almost sweet and nutty.
It works as a side dish for anything from grilled chicken to grain bowls, and even skeptics end up asking for seconds.
Honestly, the most work is just chopping the cabbage—the oven does everything else while you relax.

02 -

Don't skip turning the wedges halfway through—one side will brown much faster than the other, and you want that even caramelization that makes them look beautiful.
If your Parmesan starts burning before the cabbage is tender, tent the pan loosely with foil for the last 10 minutes, then remove it to re-crisp the cheese at the end.

03 -