Description
Celebrate St. Patrick’s Day with this comforting dish featuring tender cabbage, sweet carrots, and creamy Yukon Gold potatoes—all bringing warmth and nostalgia to your table.
Ingredients
Scale
- 1 medium head green cabbage, chopped
- 4 large carrots, sliced
- 4 medium Yukon Gold potatoes, diced
- 2 tbsp olive oil
- 1 tsp black peppercorns
- 2 tbsp Dijon mustard (for serving)
Instructions
- Preheat your oven to 300°F (150°C).
- In a large roasting pan, drizzle olive oil over chopped cabbage, sliced carrots, and diced potatoes.
- Sprinkle black peppercorns evenly over the vegetables.
- Cover the pan tightly with foil and roast for about 60 minutes until vegetables are tender.
- Once cooked, remove from the oven and let cool for a few minutes.
- Serve warm with a drizzle of Dijon mustard for an extra zing of flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add fresh herbs like parsley or thyme for added freshness. For a twist, substitute kale or add other root vegetables based on your preference. Leftovers can be stored in an airtight container in the refrigerator for up to three days; just reheat gently.