Saturday, January 30, 2016
Honey Mustard Roasted Fennel and Cabbage Wedges- Paleo, Vegan Options
I sometimes feel funny posting recipes like this because they're so simple, however we had guests last night for dinner and I served this, and it was a hit, and that reminded me that dishes don't have to be fancy or full of expensive ingredients to be delicious.
In fact, sometimes the simplest ones are the tastiest ones.
This recipe is both vegan and paleo as well as allergy friendly. And did I mention it was very easy to make?
Since I was gifted both the cabbage and the fennel bulbs, this dish was nearly free, but even if you weren't gifted them, being cold weather crops they are a very cheap dish to make.
Fennel bulbs or cabbage heads (or both)
Oil of choice (I used coconut and olive in the past, but any will do)
Sweetener of choice (I used jaggery syrup this time, but you can use honey, maple syrup, date syrup, coconut sugar, or even white sugar)
Garlic powder (optional)
Dried dill (optional)
Dried thyme (optional)
Black pepper (optional)
1. Cut your cabbage into wedges, 2-2.5 inches widest at most. Cut your fennel bulbs in quarters lengthwise.
2. Mix up equal parts oil and mustard, then add sweetener to taste.
3. Add salt, garlic powder, herbs, and spices to taste.
4. Lay your vegetable wedges onto a lined baking tray, and brush both exposed side with your mixture.
5. Bake uncovered at 350 for 30-40 minutes, or until the wedges are fully soft and starting to brown.
6. Serve hot!
What is your favorite easy vegetable recipe, ideally one that tastes delicious and is cheap?
Ever made honey mustard cabbage or fennel? Does this look like a recipe you'd try?