Miso Butter Roasted Cabbage Wedges

# What you need:

→ Vegetables

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

→ Garnish

08 - 1 tablespoon toasted sesame seeds

09 - 2 spring onions, thinly sliced

10 - Freshly ground black pepper, to taste

# Directions:

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

02 - Place the cabbage wedges on the prepared tray, spacing them evenly for optimal roasting.

03 - In a bowl, combine the softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Stir until smooth and well incorporated.

04 - Generously brush the miso butter mixture over all sides of each cabbage wedge using a pastry brush.

05 - Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the cabbage is golden brown and tender with crisp edges.

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

# Expert Advice:

01 -

It turns the humblest vegetable into something you actually crave, crispy edges and all.
The miso butter does all the heavy lifting while you do almost nothing.
Its rich enough to feel indulgent but light enough that you can eat half a cabbage without regret.

02 -

Dont skip the flip halfway through or one side will stay pale and soft while the other burns.
If your miso butter is too thick, warm it gently for a few seconds so it brushes on easily.

03 -