Roasted Cabbage Wedges (Printable)

Crispy-edged, tender roasted cabbage wedges with olive oil, garlic powder, and smoked paprika. A simple, healthy side ready in 35 minutes.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage, approximately 2 pounds, outer leaves removed

→ Seasoning

02 - 3 tablespoons olive oil
03 - 1½ teaspoons kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika (optional)

→ Garnish

07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon lemon juice (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the cabbage into 8 equal wedges, keeping the core intact so the wedges hold together.
03 - Arrange the wedges in a single layer on the prepared baking sheet.
04 - Brush both sides of each wedge with olive oil. Sprinkle evenly with salt, pepper, garlic powder, and smoked paprika if using.
05 - Roast for 20-25 minutes, flipping the wedges halfway through, until the edges are crisp and browned and the centers are tender.
06 - Remove from the oven. Drizzle with lemon juice and sprinkle with chopped parsley before serving.

# Expert Tips:

01 -
  • The high heat transforms ordinary cabbage into something sweet, smoky, and completely irresistible
  • It requires barely five minutes of active work but tastes like you spent way more effort
  • The wedges develop those crispy, golden edges that make vegetables actually exciting to eat
02 -
  • Crowding the baking sheet will steam the cabbage instead of roasting it. Work in two batches if needed.
  • The wedges will continue to soften slightly after they come out of the oven, so err on the side of extra crispy.
03 -
  • Start checking at 20 minutes since ovens vary and you want to catch them at perfect crispness
  • A pinch of red pepper flakes adds a subtle heat that balances the sweetness beautifully

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