Roasted Garlic Parmesan Cabbage Wedges

# What You'll Need:

→ Vegetables

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

→ Garlic Oil

02 - 3 tablespoons olive oil

03 - 4 garlic cloves, finely minced

→ Cheese and Seasonings

04 - 1/2 cup grated Parmesan cheese

05 - 1 teaspoon dried Italian herbs

06 - 1/2 teaspoon smoked paprika

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

# How To:

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

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

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

04 - Brush the garlic oil generously over the cut sides of each cabbage wedge.

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

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

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

08 - Remove from oven and serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -

Cabbage turns sweet and crispy at the edges, nothing like the boiled stuff from childhood dinners.
It uses ingredients you probably already have, and the prep is just cutting and brushing.
The garlic and Parmesan create this savory crust that makes even picky eaters reach for seconds.
It works as a side for almost anything or even as a light main with a grain bowl.

02 -

Keep the core intact when cutting wedges or they'll fall apart in the oven, I learned this the messy way.
Don't use pre-shredded Parmesan, it has anti-caking agents that prevent it from melting into that crispy golden layer.
If your garlic starts to brown too quickly, tent the pan loosely with foil for the last few minutes.

03 -