Ingredientes para Roasted Potatoes Leeks And Cabbage
- Green Cabbage
- Baby Red Potatoes
- 2 leeks (white and light green parts only)
- Olive Oil
- 1 tablespoon butter
- Caraway Seed
- 1 teaspoon salt
- Fresh Ground Pepper
- Fresh Parsley
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Cómo preparar Roasted Potatoes Leeks And Cabbage
- Preheat oven to 400°F (200°C).
- Line a large jellyroll pan with foil for easy cleanup.
- Halve a medium head of cabbage (about 1.5 lbs) and core it. Cut each half into 6 wedges.
- Peel and chop 2 large potatoes (about 1 lb) into 1-inch chunks.
- Thinly slice 2 leeks (white and light green parts only), thoroughly washing to remove any grit.
- In a large bowl, combine the cabbage wedges, potatoes, and leeks.
- Add 2 tablespoons olive oil, 1 tablespoon butter, 1 teaspoon caraway seeds, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently toss everything to coat evenly.
- Spread the vegetables in a single layer on the prepared jellyroll pan.
- Roast for 35 minutes, gently stirring halfway through, until the potatoes are golden brown and the vegetables are tender.
- If desired, sprinkle with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
20g
Fat
7g
Carbs
8g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Side Dishes Potatoes Vegetables Easy European Beginner Cook Fall Holiday Event Winter Irish Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie St Patricks Day Inexpensive Healthy 2 Low In Something Number Of Servings 3 Steps Or Less
