I have roasted lots of different kinds of veggies but this was a new one for me - and we LOVED it! Like most roasted vegetables this is really easy to do and makes a great side dish.
Preheat the oven to 400', line a rimmed baking sheet with foil and spray with non-stick cooking spray or olive oil.
Remove the outer leaves, cut in half and then into wedges. Leave the core in - there's no need to cut it out and it holds the wedges together. Plus it tastes good once roasted. Place in a single layer on the prepared baking sheet.
Drizzle with olive oil and rub in all over the wedges. Sprinkle with kosher salt and pepper.
Roast until golden brown and fork-tender, 25 - 30 minutes.
8.21.23: bobble stitch and flannel baby blanket
8.21.22: 🔥 week 34
8.21.21: chocolate peanut butter layered pie
8.21.20: cricut baby onesies
8.21.19: crustless mini quiche
8.21.18: t-shirt rag quilt
8.21.17: ceiling light decoration
8.21.16: stuffed cabbage rolls.
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