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Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon<\/p>\nSheet Pan Roasted Lemony Parmesan Cabbage and Bacon<\/p>\n
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4 C. (1 pound) green cabbage, chopped into 3 x \u00bd inch strips<\/p>\n
\u00bd pound applewood smoked bacon, sliced into \u00bc inch pieces<\/p>\n
1 medium white onion, thinly sliced<\/p>\n
4 ounces grated parmesan cheese<\/p>\n
2 T. lemon zest<\/p>\n
1 tsp. kosher salt<\/p>\n
\u00be tsp. pepper<\/p>\n
3 T. olive oil or neutral vegetable oil<\/p>\n
1 tsp. crushed red pepper flakes (optional)<\/p>\n
2 T. fresh chives, finely chopped<\/p>\n
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Preheat the oven to 400\u00b0F. Coat a rimmed sheet pan (13\u201d x 18\u201d) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon 4 C. (1 pound) green cabbage, chopped into 3 x \u00bd inch strips \u00bd pound applewood smoked bacon, sliced into \u00bc inch pieces 1 medium white onion, thinly sliced 4 ounces grated parmesan cheese 2 T. lemon zest 1 tsp. kosher salt \u00be tsp. pepper 3 T. olive oil or neutral vegetable oil 1 tsp. crushed red pepper flakes (optional) 2 T. fresh chives, finely chopped Preheat the oven to…<\/p>\n