Oven Roasted Cabbage with Tahini Miso Sauce
This oven roasted cabbage with tahini sauce looks fancy, but it's an easy go-to side option for weeknight dinners. Cabbage is a budget friendly veggie option that gets some love when dressed in the delicious tahini miso sauce in this vegan recipe.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: Asian-inspired
Servings: 5 servings
Calories: 193kcal
For the Tahini Miso Sauce
Preheat oven to 400 degrees Fahrenheit. Cut cabbage into thick 1/2 inch slices and arrange in single layer on baking sheet. Brush with olive oil, flip and brush other side.
Bake for 25-30 minutes or until tender and golden brown.
While the cabbage roasts in the oven, add the sauce ingredients (tahini, water, sesame oil, soy sauce, maple syrup, miso, rice vinegar, sriracha, ginger, and garlic) into a small mixing bowl and whisk to combine.
To serve, drizzle roasted cabbage with sauce. Garnish with sesame seeds, and parsley.
- Buy smaller heads of cabbage for this recipe. I find the smaller ones are less bitter and more tender when roasted.
- You can use either green or purple cabbage for this recipe. I like using one of each since it looks so pretty when served up together.
- Use fresh ginger for best results. Tip - store your ginger in the freezer so that it keeps longer. Just use a vegetable peeler to take off the thin skin and then use a microplane to grate it into whatever recipe you need.
- Don't feel like making the sauce? Simply sprinkle the cabbage with a bit of garlic powder, salt, and pepper before roasting for a delicious but simple side.
Serving: 1serving | Calories: 193kcal | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 270mg | Potassium: 105mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg