Roasted Cabbage Red Potatoes And Carrots Recipes

Steps:

• 1. Spray a shallow pan with non-stick cooking spray. Cut the cabbage into thick slices. Arrange them on the pan. Place as many red potatoes and carrots arranged around the cabbage.
• 2. Sprinkle all with lemon juice. Cut the garlic glove and onion into small pieces and place around the other vegetables. Sprinkle with fresh ground black pepper and tony cachere's seasoning depending on your taste and how spicy you would like to make this.
• 3. Bake at 350 degrees uncovered for approx. 30 minutes or until potatoes are tender in the middle.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Steps:

• Wash vegetables.
• cut potatoes into 1 inch chunks.
• cut cabbage into wedges.
• throw veggies into the crockpot with the whole garlic cloves.
• add olive oil, salt, pepper, and balsamic vinegar.
• toss with hands to coat thoroughly.
• DO NOT ADD WATER.
• cook on high for 3 hours or low for 4-6 hours.
• The vegetables are done when the potatoes reach desired tenderness.
• The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
• Bake in the preheated oven until tender, 40 to 55 minutes.