Roasted Potatoes Leeks and Cabbage

Transform your next meal with the hearty and wholesome flavors of Roasted Potatoes, Leeks, and Cabbage! This vibrant vegetable medley combines golden-brown Yukon Gold potatoes, tender roasted leeks, and caramelized cabbage wedges, all seasoned with fragrant garlic, fresh thyme, and a hint of paprika for a subtle smoky kick. A drizzle of olive oil ensures perfectly crispy edges, while a final squeeze of fresh lemon juice adds zesty brightness to each bite. Ready in under an hour, this easy sheet-pan recipe is a versatile side dish or satisfying vegetarian main course. Serve it warm with a sprinkle of fresh parsley for a pop of color. Perfect for cozy weeknight dinners or as a festive accompaniment to your holiday table!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 2 large Leeks
• 1 small head Green cabbage
• 4 tablespoons Olive oil
• 3 large Garlic cloves
• 1 tablespoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 1 Lemon
• 2 tablespoons Parsley (optional, for garnish)

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

Step 2

Wash and scrub the potatoes. Cut them into 1-inch cubes for even roasting.

Step 3

Trim the root ends and dark green tops off the leeks, leaving the white and light green parts. Slice them into ½-inch rounds and rinse thoroughly to remove any dirt.

Step 4

Remove the outer leaves of the cabbage if they’re damaged. Cut the cabbage into thin wedges, making sure each wedge remains slightly intact by leaving part of the core attached.

Step 5

Peel and mince the garlic cloves.

Step 6

In a large mixing bowl, combine the potatoes, leek rounds, and cabbage wedges. Drizzle with olive oil, then sprinkle with garlic, thyme, salt, pepper, and paprika. Toss gently to coat all the vegetables evenly.

Step 7

Spread the vegetable mixture in a single layer on the prepared baking sheet. Arrange the cabbage wedges cut-side down for better caramelization.

Step 8

Roast in the preheated oven for 25 minutes. Flip the potatoes and leeks with a spatula, and carefully turn the cabbage wedges to the other cut side. Roast for an additional 15 minutes, or until the potatoes are golden and slightly crisp, the leeks are tender, and the cabbage is caramelized.

Step 9

Remove the baking sheet from the oven and squeeze fresh lemon juice over the roasted vegetables for a bright, zesty finish.

Step 10

Sprinkle with freshly chopped parsley if desired. Serve warm as a side dish or light main course.

Nutrition Facts

Serving size	(1584.8g)

Amount per serving	% Daily Value*
Calories	1418.0

Total Fat 58.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2544.0mg	0%
Total Carbohydrate 216.1g	0%
Dietary Fiber 27.9g	0%
Total Sugars 29.8g
Protein 27.3g	0%

Vitamin D 0IU	0%
Calcium 493.9mg	0%
Iron 16.4mg	0%
Potassium 4742.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 7.3%

Carbs: 57.7%