My boyfriend invited some friends over for dinner with very little advance notice. I had the ingredients on hand to make my Butternut Squash Pasta, but I wanted a vegetable side to go with it. I looked in the fridge and found red cabbage and carrots. With Mission: Molasses still in mind, I wondered if red cabbage would be good roasted (I usually use it raw in salads) and if molasses might help to caramelize it. The answers are yes and yes. Turns out I’m not the only one new to roasted red cabbage – my friend said, “This is amazing! So good! What is it?”
Guessipe
- 1/2 red cabbage, cut into bite-sized pieces
- 5 carrots, peeled and cut into bite-sized pieces
- 1/4 cup molasses
- 2 TBSP olive oil
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp cayenne
- salt to taste
Toss all ingredients together to thoroughly coat the vegetables. Spread evenly on a baking sheet.
Bake at 400 degrees F for 10 minutes. Toss and roast another 10 minutes. Repeat until the carrots are just fork tender. Finish with additional salt if needed.
