(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) This week a savoy cabbage popped up in my Nature’s Window Veggie Box, which was a fantastic surprise since I don’t normally buy it in my weekly food shop. Although I had visions of making it into some elaborate dish, my week slipped away, and I needed a quick, tasty side. Savoy cabbage to the rescue! This dish is fast, easy and tastes more like you’re eating yummy crisps (chips) than getting a healthy serving of vegetables. Winning all around!

Ingredients

• 1 small head savoy cabbage or green cabbage, chopped into chunky pieces
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp honey
• ¾ tsp coarse salt
• ½ tsp ground white (or black) pepper
• 1 sprig fresh thyme (or, I just used a tbsp of dried thyme)

Directions

1. Preheat your oven to 200°F (400°C).
2. Throw chopped cabbage into a baking dish and add olive oil, balsamic and honey.
3. Toss cabbage in baking dish to spread balsamic, honey and olive oil mixture evenly.
4. Season with coarse salt, ground pepper and fresh (or dried) thyme.
5. Roast until cabbage chunks are tender and edges are golden, 25-30 minutes. They should come out of the oven looking something like this:

Tip: Try this side with my Vegetarian Shepherd’s Pie.

Note | This recipe is a small twist on Balsamic, Honey Roasted Cabbage Steaks by Eatwell 101