The Magic of Roasting a Vegetable
I hope this technique will make lovers out of the most vehement veggie haters - or even selective haters. You might think you don’t like cabbage, but trust me - I mean there’s bacon, which makes many things better. There are really two master recipes here: [1] oven roasting a vegetable and [2] making a vinaigrette. These masters can be applied to any vegetable / flavor profile - the keys are high temperature, fat, and a delicious vinaigrette. Our saga begins with a lowly head of cabbage and some bacon.
Roast the cabbage:
3-4 tbsp olive oil
1/2 head cabbage
1 tart, crisp apple, sliced thin*
1 white or yellow onion thinly sliced
3 stalks celery thinly sliced
2-3 slices bacon diced into small bits
1 tbsp ground sage or finely chopped leaves
1/4 tsp sea salt
1/4 tsp cracked black pepper
*I recommend honeycrisp, fuji, or granny smith apples - just don’t use red or gold delicious varieties, they’re too mealy and just terrible apples all the way around
The first order of business is mis en place (which is French for “get your sh*t together). Preheat the oven to 400⁰. Cut the head of cabbage into quarters and remove the stem. We only need about half of it unless you are making a double recipe. Lay each quarter flat and cut thin slices as pictured. Follow this with the onion, apple, and celery - again thin slices. When we’re cooking a variety of vegetables in the same pan, it’s always a good practice to cut everything to roughly the same size / proportion. Lastly, stack your bacon and cut into very skinny strips. Rotate the strips 90◦ and then cut the strips into small bits. Your ingredients should roughly look like the picture.
Quarter cabbage, remove stem
Thinly slice everything
L to R: Apple, cabbage, celery, onion, and bacon
Toss everything with the olive oil, salt, and pepper on a large sheet pan and roast in the oven for about 15 minutes on the middle rack. After 15 minutes, the vegetables will begin to wilt and brown on the bottom (see photo). Remove the pan from the oven and use a large spatula to toss the vegetables and allow the vegetables on top to get some access to the bottom of the pan where all the browning is happening. Roast for another 20 minutes until everything is golden brown and some pieces are charred on the edges. While the roasting is happening, make the vinaigrette.
For the vinaigrette:
2 tbsp apple cider vinegar
1 grated garlic clove
1/4 - 1/2 tsp course ground mustard or dijon
1/2 tsp honey
salt and pepper to taste
finely chopped chives, parsley, or other herbs (optional)
4-5 tbsp olive oil
In a small bowl, grate the garlic using a microplane or box grater and add the mustard, vinegar, honey, salt, pepper, and herbs if using. Use a fork or whisk to thoroughly mix everything together. Continue whisking and slowly add the olive oil. Continue whisking until the vinaigrette is glossy and opaque. When the vegetables have about five minutes left, take them from the oven and toss with a few tablespoons of the vinaigrette in the sheet pan. Pop them back in the oven for the final five minutes of roasting with the vinaigrette. Toss with additional vinaigrette to taste after everything is done.
Oven roasted cabbage with apples, bacon, onions, and healthy shot of garlicky, mustard-y vinaigrette
Alternate vegetable / vinaigrette combinations:
The techniques outlined in this recipe can be used for any number of different vegetables and vinaigrettes - get creative and please share your ideas in the comments! The major variation is in the vegetable roasting time. Brussels sprouts and radishes, for example, take about twice as long as thinly sliced cabbage. Adjust cooking times and check the vegetables often for doneness when experimenting. The rules for a vinaigrette are one part acid to three parts oil (1:3). They all typically want some salt and pepper and a little sweetness helps balance out the acidity. Try out some of the alternates below or create your own!
Cauliflower and White Wine, Parmesan, Butter:
1 head cauliflower, thinly sliced
2-3 tbsp olive oil for roasting
Salt and pepper for roasting
1 tbsp white wine vinegar
1 tsp grated Parmesan cheese
3-4 tbsp melted butter
Salt and pepper to taste for vinaigrette
Roasting time approx 35 minutes total. For the vinaigrette, melt the butter before whisking with the other ingredients and toss with the vegetables before the last five minutes of roasting.
Radishes with Cherry Tomato and Shallots:
1 bunch radishes, halved (quartered if they are big)
2-3 medium shallots, quartered
2-3 tbsp olive oil for roasting
Salt and pepper for roasting
Juice from 1/2 lemon
1 clove garlic, grated
3-4 tbsp olive oil
2-3 green onions cut into 1” pieces
1 cup cherry tomatoes, halved
Salt and pepper for the vinaigrette
Pinch of sugar or 1/2 tsp honey
Roasting time approx 45 minutes total. Add the green onions and tomatoes into the vinaigrette (not the roasting pan). When the radishes have five minutes left, toss the vinaigrette, green onions, and tomatoes with the radishes in the sheet pan and roast for 5 more minutes.
Broccoli with Garlic / Lime Vinaigrette:
1 head broccoli, thinly sliced
2-3 tbsp olive oil for roasting
Salt and pepper for roasting
Juice from 1 lime
1 tsp gochugaru or other Korean chili flake
1 clove garlic, grated
3-4 tbsp olive oil for the vinaigrette
Salt and pepper for the vinaigrette
Pinch of sugar or 1/2 tsp honey
Roasting time approx 40 minutes total. Toss in the vinaigrette when the broccoli has five minutes left.
Brussels sprouts with Sriracha / Lime Vinaigrette:
1 lb brussles sprouts halved
Juice from 1 lime
1/2 tsp sriracha or other spicy chili paste
1/2 tsp honey
1 clove garlic, grated
Salt and pepper to taste
4-5 tbsp olive oil
Roasting time approx 40 minutes total. For brussels sprouts, make the vinaigrette and toss the sprouts with half of it prior to roasting. Flip the spouts halfway through the roasting time. Toss with the remaining vinaigrette once they’re finished roasting. Great with 2-3 tbsp crushed pistachios, cashews, or other nuts.
Carrots with Garlic / Ginger Vinaigrette:
1 bunch carrots (rainbow carrots are beautiful for roasting), halved lengthwise or whole if small
2-3 tbsp olive oil for roasting
Salt and pepper for roasting
Juice from 1/2 lime
1 tsp rice wine vinegar
splash of soy sauce
1/4 tsp red pepper flakes
1 clove garlic, grated
1/2” piece ginger root grated
3-4 tbsp toasted sesame oil for the vinaigrette
1/2 tsp honey or tamarind
Roasting time approx 30 minutes total. After 20 minutes, remove carrots from oven and toss with half the vinaigrette. Return to oven for the final 10 minutes of roasting. Add additional vinaigrette to taste after the carrots are roasted.
