Roasted Cabbage

Adapted from Clean Eating Chelsey

  • 1 head of cabbage
  • 2-4 Tbsp olive oil*
  • salt & pepper to taste
  1. Preheat oven to 425°.
  2. Line a baking sheet with parchment paper or spray lightly with cooking spray
  3. Cut a bit off the root end.  Do NOT cut out the heart.
  4. Cut cabbage, through the root end, into 8 wedges.
  5. Arrange wedges on baking sheet.  Drizzle with as much olive oil as you like.  Salt and pepper to taste.
  6. Roast for 30 minutes, flip each piece halfway through cooking.
Note:  *PointsPlus value per wedge is 1 point, if you use 2 Tbsp oil.  If you use 3 or 4 Tbsp oil, PointsPlus value per wedge changes to 2.

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