Best 2 Roasted Cabbage Red Potatoes And Carrots Recipes

**Roasted Cabbage, Red Potatoes, and Carrots: A Colorful and Flavorful Side Dish**

This vibrant and flavorful roasted vegetable dish is a perfect accompaniment to any main course. The combination of roasted cabbage, red potatoes, and carrots creates a medley of textures and flavors that will tantalize your taste buds. The cabbage provides a slightly sweet and earthy flavor, while the red potatoes offer a creamy and starchy contrast. The carrots add a touch of sweetness and crunch. Roasting the vegetables brings out their natural sugars and caramelizes them, creating a delicious and slightly smoky flavor. This dish is not only visually appealing but also packed with essential nutrients, making it a healthy and satisfying side dish for any occasion. Additionally, the article includes variations of this recipe, such as a vegan version with a tangy lemon-tahini dressing and a spicy version with a sprinkle of chili powder and cumin. Whether you're looking for a simple and classic side dish or something with a bit more zest, this roasted vegetable medley has something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CARROTS AND POTATOES

Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED POTATOES, LEEKS AND CABBAGE

Roasted Potatoes, Leeks and Cabbage image

Plain old cabbage becomes a delight when roasted alongside potatoes and leeks. Roasting vegetables has become increasingly popular, because it really turns the ordinary into the extraordinary. The leeks really add a mild onion flavor to make this dish extra-tasty. Sometime, I also throw in some baby carrots too.

Provided by JackieOhNo

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 head green cabbage (about 1.5 lbs.)
1 1/2 lbs baby red potatoes, halved
2 leeks, white and light green parts only, sliced (about 3 cups)
2 tablespoons olive oil
1 tablespoon butter, melted
3/4 teaspoon caraway seed
1/2 teaspoon salt
fresh ground pepper, to taste
chopped fresh parsley, for garnish

Steps:

Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

Tips:

Choose the right vegetables: For best results, select firm, evenly-sized vegetables without blemishes. Fresh, organic produce is always a good choice.
Cut vegetables uniformly: Cut vegetables into similar-sized pieces so they cook evenly. This will help ensure that everything is tender and cooked through at the same time.
Toss vegetables with oil and seasonings: Coating the vegetables with oil helps them to roast evenly and prevents them from drying out. Seasonings like salt, pepper, and herbs add flavor and depth.
Spread vegetables in a single layer: Avoid overcrowding the pan so that the vegetables have enough space to roast properly. This will help them get crispy and browned all over.
Roast at a high temperature: High heat is essential for roasting vegetables. This will help them caramelize and develop a delicious roasted flavor.
Roast until tender: The roasting time will vary depending on the type of vegetables you are using. Check for doneness by piercing the vegetables with a fork. They should be tender but still retain a slight bite.

Conclusion:

Roasted vegetables are a versatile and delicious side dish that can be enjoyed with a variety of meals. They are packed with nutrients and flavor, and they can be easily customized to your liking. Whether you prefer them simple or loaded with seasonings, roasted vegetables are a great way to add some extra color and flavor to your plate. So next time you're looking for a healthy and satisfying side dish, give roasted vegetables a try!