Roasting is probably my favorite way to prepare vegetables. They get golden brown, charred here and there, and caramelized for sweet, intense flavor.

I have never, however, tried roasting cabbage. It’s just never occurred to me. So, I had this head of cabbage sitting in my refrigerator and I was trying to decide what to do with it. Cabbage has may possibilities—I could boil it, steam it, saute it, make soup with it… But I was bored with all those options. I wanted to do something different.

And that’s when it hit me. Roast it. I cut it up, coated the pieces with olive oil, salt, and pepper. Then I roasted them at 350 F. The result? Delicious. The cabbage was tender, toasty brown, and so flavorful. I ate it all week long.

Here’s what I did. Give it a try.

Roasted Cabbage

Preheat the oven to 350 degrees.

Cut the cabbage in half through the core, then each half in thirds. (If you have a particularly large cabbage, you may want to cut the pieces even further.)Lay the pieces a baking sheet. Pour ¼ cup olive oil over the pieces and use your hands to coat them thoroughly. Sprinkle them with salt and pepper.Cover with foil and bake for 15 minutes.Turn the pieces over and cover again with foil. Bake another 15 minutes.Uncover the pan and roast 10 to 15 minutes, or until tender (it will depend on the size of your pieces).