Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) green cabbage, cut into 1-inch ribbons
  • 3 medium (approx. 1 lb / 450g) Yukon Gold potatoes, diced into ½-inch cubes
  • 2 large (approx. 6 oz / 170g) carrots, sliced into ¼-inch rounds
  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In an extra-large mixing bowl, whisk together the olive oil, apple cider vinegar, maple syrup, garlic powder, smoked paprika, salt, and black pepper.
  3. Add the cabbage ribbons, diced potatoes, sliced carrots, and drained chickpeas to the bowl. Toss thoroughly until all vegetables are evenly coated in the glaze.
  4. Spread the mixture across the prepared sheet pan in a single layer, ensuring the vegetables have enough room to roast rather than steam.
  5. Bake for 20–25 minutes, using a spatula to toss the vegetables halfway through. Remove when the cabbage edges are mahogany-colored and charred, and the potatoes are golden and tender.