Ingredients
- 1 ½ cups mini cabbage, trimmed
- 1 cup large potato chunks
- 1 cup large parsnip, chunks
- 1 ½ cup cauliflower florets
- 1 cup cubed red beets
- 1/2 cup red onion chunks
- 2 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
Method :
Preheat your oven to 425 degrees F (220 degrees C).
Set the rack to the second-lowest level in the oven.
Pour some lightly salted water in a bowl.
Submerge the mini cabbage in salted water for 15 minutes and drain.
Place the rest of the ingredients together in a bowl.
Spread the vegetables in a single layer onto a baking pan.
Roast in the oven until the vegetables start to brown and cook through, for
about 45 minutes.