This sounds like a strange combination, but since developing this recipe I find myself making it over and over again. I had a hard time getting a good photo (and I'm still not particularly happy with this one) because, well, roasted veggies are not as photogenic as their lightly-steamed and brightly-colored counterpart. But I love roasted veggies, I love the flavor and the browning and caramelization that roasting adds, and I'm always looking for different veggie combinations to do. So...just trust me on this one. Make it.
ROASTED GREEN BEANS AND RED CABBAGE
Serves 4-6 as a side dish
- About half a pound of red cabbage, shredded or cut into chunks
- 1 lb green beans, washed and ends snapped
- 1 Tbs olive oil (or other fat of choice)
- 2 Tbs sherry vinegar (can substitute balsamic vinegar)
- 2 Tbs grated parmesan cheese (can omit if you are dairy-free)
- Salt and pepper, to taste
- Preheat oven to 450 F.
- Toss the cabbage and green beans with the oil and vinegar.
- Arrange the veggies in a single layer on a foil-lined cookie sheet. You may want to use two cookie sheets; if you crowd the veggies too much they will steam and not get brown.
- Roast for about 30 minutes, stirring them halfway through. You can cook them longer if you'd like them to get more brown.
- Immediately toss with the parmesan cheese and add salt and pepper to taste. Serve.