Caribbean-Style Roast Cabbage with Carrots

Step 1

Preheat oven to 450°.

Step 2

Combine cabbage, onion, oil, sugar, black pepper, and salt in a large bowl; toss to coat. (It's OK if the cubes start to separate.)

Step 3

Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450° for 20 minutes, stirring and rotating pans after 10 minutes.

Step 4

In the same bowl that you used for the cabbage, combine carrots, vinegar, and hot sauce; toss to coat.

Step 5

Remove cabbage from oven, and carefully transfer to the bowl with the carrots. Add butter; toss gently to combine.

Step 6

Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes (this will be a two-phase operation) or until edges begin to brown and evenly crisp.

Step 7

VARIATION

Step 8

Apple and Caraway Roast Cabbage: Replace carrot ribbons with 3 cups thinly sliced Honeycrisp or Fuji apple. Substitute 1 tablespoon whole-grain mustard and 2 teaspoons toasted caraway seeds for the habanero sauce. SERVES 8 (serving size: 3/4 cup) CALORIES 95; FAT 6g (sat 1g); SODIUM 223mg