Wedge Your Bets: Maple-Mustard Cabbage Roast

Grab this

• 1 medium green cabbage (about 900 g), trimmed and cut through the core into 8 wedges
• 1 can (398 mL) chickpeas, drained, rinsed and patted very dry
• 3 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges, for serving

Do this

1. Heat the oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper.
2. Place the cabbage wedges on the baking sheet with space between them. Toss the dried chickpeas with 1 tablespoon of the olive oil, 1/2 teaspoon of the smoked paprika and 1/4 teaspoon of the salt, then scatter them around the cabbage.
3. Whisk the remaining 2 tablespoons olive oil with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, remaining 1/2 teaspoon smoked paprika, remaining 1/4 teaspoon salt and black pepper.
4. Brush about two-thirds of the glaze over the exposed sides of the cabbage. Roast for 20 minutes.
5. Carefully turn each cabbage wedge with a spatula. Brush with the remaining glaze, stir the chickpeas, and roast for 15 to 20 minutes more, until the cabbage is tender at the core and deeply browned at the edges. If the chickpeas become crisp before the cabbage is ready, transfer them to a bowl and keep roasting the cabbage.
6. Arrange the cabbage on a platter, spoon the crisp chickpeas around it, sprinkle with parsley and serve hot with lemon wedges.