Lately I love roasted Cabbage. It gets so sweet and delicious with charred ends. I’ve only recently discovered that roasted cabbage pairs very well with different squashes. They both turn sweet but the cabbage adds that texture that makes the vegetables better together. Instead of just adding butter for just oil to the vegetables a date dijon vinaigrette is more interesting and a few spiced walnuts just kicks the dish up another notch. These vegetables are very easy to prepare. I just threw them in a high oven and pulled them out when done. The walnuts only take 5 minutes in a low oven.

This makes around 6 servings

1 lb yellow squash or chayote squash (zucchini gets too soggy) – ends removed and cut in chunks

1 small cabbage – core removed and cut in either 8ths or 10ths (start by cutting it in quarter wedges and then cut those wedges in half….you want small wedges

1 large bell pepper – core and seeds removed – rough large dice

1 large onion – skin removed – rough large dice

1/4 cup extra virgin olive oil (this I didn’t measure because I sprayed the vegetables lightly with the oil…I think I might have used less)

fresh ground sea salt to taste but slightly less than

fresh ground black pepper to taste but slightly less

1 teaspoon shallot – minced

1 Tablespoon date syrup (preferably McClendon’s select)

1 Tablespoon + 1 1/2 teaspoon apple cider vinegar

1 Tablespoon extra virgin olive oil

1 teaspoon dijon (preferably Amora Brand)

1/2 teaspoon grain mustard (preferably Old Style Maille Brand)

1/2 cup walnuts

teaspoon olive oil

1 Tablespoon sugar

big pinch course sea salt

Aleppo pepper to taste (around three shakes)

Directions

Set the oven to 300 degrees F.

In a small mixing bowl add the walnuts, teaspoon olive oil, sugar and salt. Mix well and spread out on baking sheet. This will be done in 5 minutes. Take out and set to the side.

Set oven to 450 degrees F.

On baking sheets spread out in a single layer the squash, cabbage, bell pepper and onion. Spray them lightly with olive oil. The vegetables go in middle and lower racks of the oven. Timing WILL DIFFER but in my oven the squash were done in 20 minutes, peppers were done on 20 minutes, onions were done around 30 minutes and the cabbage was done in 45 minutes. When the vegetables are done sprinkle them very lightly with salt and pepper.

While the vegetables are roasting make the vinaigrette.

In a small mixing bowl add the shallots, date syrup, vinegar, mustards and one tablespoon of olive oil. Mix well. (this is FORKING Delicious…you will make this again)

Serve vegetables with date dijon vinaigrette and spiced walnuts.

A really nice vegetable side dish…great for holidays!