Miso Butter Roasted Cabbage Wedges

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges with core intact

→ Miso Butter

02 - 4.2 tablespoons unsalted butter, softened

03 - 2 tablespoons white miso paste

04 - 1 tablespoon honey or maple syrup

05 - 1 tablespoon rice vinegar

06 - 1 teaspoon toasted sesame oil

07 - 1 garlic clove, finely minced

→ Garnish

08 - 1 tablespoon toasted sesame seeds

09 - 2 spring onions, thinly sliced

10 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.

02 - Distribute cabbage wedges evenly across the prepared tray with adequate spacing.

03 - Combine softened butter, white miso paste, honey, rice vinegar, sesame oil, and minced garlic in a mixing bowl. Blend until smooth and homogeneous.

04 - Using a pastry brush, coat all exposed surfaces of the cabbage wedges generously with the miso butter mixture.

05 - Roast for 25-30 minutes, turning wedges once at the midpoint. Cook until cabbage reaches golden-brown coloration with tender interior and crisp edges.

06 - Transfer roasted cabbage to serving platter. Top with toasted sesame seeds, sliced spring onions, and freshly cracked black pepper.

07 - Present hot as a side dish or light main course.

# Expert Advice:

01 -

Cabbage transforms into tender, crispy wedges with edges that crackle and a center that melts like butter.
The miso butter glaze is a simple umami bomb that makes vegetables feel like the main event.

02 -

Leaving the core intact is crucial, it holds the wedges together so they don't fall apart when you flip them.
Brushing the miso butter on all sides, not just the top, ensures every bite has that sweet, salty glaze.

03 -