Roasted Cabbage and Carrots with Apple: The Most Delicious Way to Eat Your Veggies

I’m absolutely thrilled to share this roasted cabbage and carrots recipe that has completely changed how my family thinks about vegetables. This simple yet flavorful dish combines tender-crisp cabbage, naturally sweet carrots, and tart apples with just a drizzle of olive oil for a side dish that disappears faster than dessert!

I’ll be honest – for years, cabbage was just that vegetable I’d boil into submission every St. Patrick’s Day alongside our corned beef brisket. But once I discovered the magic of roasting cabbage and carrots together in the oven, everything changed. Now it’s become our favorite way to serve cabbage with corned beef or for when we can pick some up at our farmer’s market.

Why You’ll Love This Cabbage and Carrots Recipe

What makes this roasted cabbage and carrots recipe so special is how the high heat of the oven transforms these humble vegetables into something extraordinary. The edges get delightfully caramelized and crispy while the centers stay tender, creating the perfect texture contrast in every bite.

Here’s why this recipe has become a family favorite:

• Incredibly easy – Just 15 minutes of prep and the oven does all the work
• Budget-friendly – Cabbage and carrots are some of the most affordable vegetables year-round
• Naturally healthy – Packed with vitamins and fiber, but tastes like comfort food
• Versatile – Perfect alongside everything from roasted chicken to pork chops
• Kid-approved – The natural sweetness from roasting makes even veggie-skeptics happy

The best part? You probably already have all the ingredients in your kitchen right now!

Key Ingredient Notes for Perfect Cabbage and Carrots

While the full recipe card is below, let me share some important tips about selecting and preparing your ingredients for the best results:

Choosing Your Cabbage

• Green cabbage is my go-to for this recipe – it’s mild, sweet when roasted, and holds its shape beautifully
• Look for heads that feel heavy for their size with tight, crisp leaves
• One medium head (about 2 pounds) is perfect for 6 servings
• Remove any wilted outer leaves before cutting

Selecting the Best Carrots

• Medium-sized carrots work best – they cook at the same rate as the cabbage
• Baby carrots can work, but may cook faster or unevenly, so keep an eye on them
• Peel your carrots for the best texture and appearance
• Cut them into similar-sized pieces (about 1-inch chunks) for even cooking

The Apple Addition

• Tart green apples like Granny Smith provide the perfect sweet-tart contrast
• Honeycrisp or Gala apples work wonderfully too if you prefer a sweeter flavor
• Leave the peel on for extra fiber and texture
• Cut into wedges about the same size as your cabbage pieces

The Supporting Cast

• Yellow onion adds savory depth – slice it thick so it doesn’t burn
• Extra virgin olive oil is all you need – no butter required!
• Salt and pepper – simple seasonings let the vegetable flavors shine

Pro Tips for Making Perfect Roasted Cabbage and Carrots

After making this dish countless times, I’ve learned a few secrets that guarantee perfect results every time:

The Right Cut Makes All the Difference

Cut your cabbage into wedges about 1-inch thick, keeping a bit of the core attached to help them hold together. This prevents the layers from separating and ensures even roasting. For the carrots, diagonal cuts not only look pretty but create more surface area for caramelization.

Don’t Crowd the Pan

This is crucial! Spread your vegetables in a single layer on your baking sheet with space between pieces. If they’re too crowded, they’ll steam instead of roast, and you’ll miss out on those delicious crispy edges. Use two pans if needed – it’s worth the extra dish!

The Perfect Temperature

400°F is the sweet spot for roasting cabbage and carrots. It’s hot enough to caramelize the edges without burning, but not so hot that the outside chars before the inside cooks through.

Timing Is Everything

Start checking your vegetables at 15 minutes. The cabbage and carrots are done when they’re tender-crisp with golden brown edges. Every oven is different, so yours might take anywhere from 18-25 minutes total.

The Halfway Flip

Turn your vegetables halfway through cooking for even browning. Use a wide spatula to gently flip the cabbage wedges – try to keep them intact for the prettiest presentation.

Serving Suggestions for Your Cabbage and Carrots

This versatile side dish pairs beautifully with so many main courses! Here are my favorite ways to serve it:

Perfect Pairings:

• St. Patrick’s Day tradition: The absolute BEST side dish for Corned Beef Brisket! The caramelized vegetables complement the salty, savory meat perfectly
• With roasted meats: Alongside herb-crusted pork tenderloin or roasted chicken
• For weeknight dinners: Next to simple grilled chicken breasts or baked salmon
• Meatless Monday: Serve over quinoa or farro with a dollop of Greek yogurt for a complete meal

Presentation Tips:

• Arrange the roasted vegetables on a platter with the most colorful pieces on top
• Sprinkle with fresh herbs like parsley or thyme just before serving
• A squeeze of fresh lemon juice brightens all the flavors
• For special occasions, add a sprinkle of toasted pecans or walnuts

Storage and Reheating Your Leftover Cabbage and Carrots

One of the best things about this recipe is how well it keeps! Here’s everything you need to know about storing and enjoying your leftovers:

Refrigerator Storage

Store cooled vegetables in an airtight container for up to 4 days. The flavors actually develop and improve overnight, making leftovers taste even better!

Reheating Options:

• Oven method (best for crispy texture): Spread on a baking sheet and reheat at 350°F for 8-10 minutes
• Microwave (quickest): Heat in 30-second intervals, stirring between, until warmed through
• Skillet (adds extra caramelization): Toss in a hot skillet with a tiny bit of oil for 3-4 minutes

Freezing Instructions:

While these roasted vegetables can be frozen, the texture will be softer when thawed. If freezing:

• Cool completely and freeze in portion-sized containers
• Use within 2 months for best quality
• Thaw overnight in the fridge
• Best used in soups or casseroles after freezing

Make-Ahead Tips:

• Prep all vegetables up to 2 days ahead and store in containers
• Toss with oil and seasonings just before roasting
• Or roast completely and reheat when ready to serve

Delicious Variations on Cabbage and Carrots

Once you master the basic recipe, try these tasty variations to keep things interesting:

Mediterranean Style

Add sliced red bell peppers and zucchini to your cabbage and carrots. Toss with olive oil, oregano, and garlic. Top with crumbled feta cheese and a drizzle of balsamic glaze after roasting.

Asian-Inspired

Use sesame oil instead of olive oil and add a splash of soy sauce before roasting. Sprinkle with sesame seeds and sliced green onions when serving. A drizzle of sriracha adds nice heat!

Autumn Harvest

Replace apples with pear slices and add cubed butternut squash to your cabbage and carrots. Season with cinnamon and nutmeg for a fall-inspired side dish that’s perfect with roasted turkey or pork.

Bacon Lover’s Version

Everything’s better with bacon! Add pre-cooked bacon crumbles in the last 5 minutes of roasting. The smoky flavor pairs perfectly with the sweet vegetables.

Traditional St. Patrick’s Day Style

Serving this with corned beef? Add a tablespoon of whole grain mustard to your olive oil before tossing with the vegetables. The tangy mustard complements both the vegetables and the corned beef beautifully!

You can also add potatoes just like we do when we make our Instant Pot Corned Beef.

Indian-Spiced

Toss your cabbage and carrots with curry powder, turmeric, and a pinch of cayenne before roasting. Serve with a dollop of cooling yogurt and fresh cilantro.

Low-Carb Option

Skip the apples and add sliced radishes or turnips instead. They roast beautifully and keep the dish keto-friendly while adding great texture.

Nutritional Benefits of Cabbage and Carrots

This colorful dish isn’t just delicious – it’s incredibly nutritious too! Here’s why I feel great about serving this to my family:

Cabbage Nutrition Highlights:

• Only 33 calories per cup of cooked cabbage
• Excellent source of vitamins K and C for immune support
• High in fiber for digestive health
• Contains powerful antioxidants that may reduce inflammation
• Rich in potassium for heart health

Carrot Benefits:

• Packed with beta-carotene for eye health
• Good source of vitamin A for skin health
• Natural sweetness without added sugars
• Contains fiber to help you feel full longer
• Provides potassium and vitamin K

Together, cabbage and carrots create a nutrient-dense side dish that supports your health while satisfying your taste buds!

Frequently Asked Questions About Roasting Cabbage and Carrots

Q: Can I use red cabbage instead of green? A: Absolutely! Red cabbage works beautifully in this recipe. Just be aware it may tint your other vegetables slightly purple. The flavor is identical to green cabbage when roasted.

Q: My carrots were still hard when the cabbage was done. What went wrong? A: This usually happens when carrot pieces are cut too thick. Try cutting them into thinner pieces (about 1/2-inch) or using baby carrots cut in half lengthwise. They should be similar in size to your cabbage pieces.

Q: Can I prep this dish ahead of time? A: Yes! Cut all your vegetables up to 2 days ahead and store them separately in airtight containers. Toss with oil and seasonings just before roasting for best results.

Q: Is this recipe good for meal prep? A: It’s excellent for meal prep! Roasted cabbage and carrots keep well for 4 days and can be reheated easily. I often make a double batch on Sundays for easy weekday sides.

Q: Can I add other vegetables to this recipe? A: Definitely! Brussels sprouts, bell peppers, parsnips, and turnips all roast well with cabbage and carrots. Just cut everything into similar sizes for even cooking.

Q: What if I don’t have a large enough baking sheet? A: Use two smaller sheets rather than crowding vegetables on one. Rotate the pans halfway through cooking for even browning.

More Delicious Vegetable Recipes You’ll Love

If you enjoyed this roasted cabbage and carrots recipe, you’ll definitely want to try these other veggie-forward dishes:

Oven Roasted Carrots with Orange Glaze – These glazed carrots are like vegetable candy! The orange glaze brings out the natural sweetness of the carrots beautifully.

Baked Acorn Squash with Bacon and Brown Sugar – Another fantastic roasted vegetable dish that combines sweet and savory flavors. Perfect for fall!

Asian Cabbage Salad Recipe – Love cabbage? Try it raw in this crunchy, flavorful salad that’s perfect for summer cookouts.

Thai Basil Cabbage Slaw – A fresh, zesty way to enjoy raw cabbage with amazing Thai-inspired flavors.

Why This Cabbage and Carrots Recipe Will Become Your New Favorite

After years of making mushy, butter-drenched cabbage, discovering this roasting method was a complete game-changer for our family. The combination of caramelized edges, tender-crisp texture, and natural sweetness from the vegetables and apples creates a side dish that’s both healthy and crave-worthy.

Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!

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Originally published: May 20, 2019. Updated: December 27, 2025 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.