Roasted Vegetables

You can make anything more delicious by roasting it. Even cabbage. It costs like 57 cents at Walmart. I tried to follow Martha Stewart's recipe for roasted cabbage wedges, however, I was in a bit of a hurry hungry. So I cranked up the oven a bit, like maybe 25 degrees extra, so it took less time. They are sweet and crunchy, and the burnt bits are the best. You can eat them like candy, for dessert. And sometimes, when you aren't finished cooking the cabbage but you are finished with the main course, you have to eat them for dessert.

Looks just like Martha's pics- check it out.

How to roast cabbage:
enough for 4 people (or 2 very hungry people)

• 1 head of cabbage
• olive oil
• salt
• cracked black pepper
• garlic powder or garlic salt (optional)

- Pre-heat oven to 425 degrees
- Line a baking sheet with aluminum foil if you like easy clean-up.
- Spray aluminum with non-stick spray of your choosing (I use spray olive oil).
- Cut cabbage into whole round pieces, with stem in tact, less than an inch in width (3/4")
- Place on the baking sheet and brush pieces with olive oil.
- Throw loose leaves of cabbage on there too (they get the crispiest)
- Sprinkle salt and cracked black pepper over cabbage, and garlic salt/powder if you desire.
- This is where you must eyeball it. Bake for approximately 30 minutes. But I'd check it occasionally.
- It is done when there are some blackened pieces, some golden pieces, and the stem is soft. It shouldn't look greasy.

Like this.

Furthermore, you can roast broccoli. And potatoes (obviously). If you're feeling fancy, you can toss on some balsamic vinegar in the last five minutes... Yeah, think about it.

Broccoli doesn't take as long. I break it up into little pieces, despite what the Pioneer Woman says.
These taste like little popcorns.