Oven-Roasted Carrot & Cabbage Sheet Pan with Lime-Cilantro Drizzle
A cozy, weeknight sheet-pan dinner that leans into Texas late-winter produce: carrots, cabbage, and citrus. Roasted carrots get caramelized; cabbage turns sweet at the edges; everything gets finished with a bright lime-cilantro drizzle.
Back to full listIngredients
- Simple Truth Organic® Whole Carrots Bag, 2 lb ~3/4 lb carrots (about 4–5 medium) $2.79
- Green Cabbage ~3/4 lb (about 6 cups chopped) $0.89/lb
- Jumbo Sweet Onions 1/2 onion, thick slices $1.39/lb
- Organic Fresh Green Bell Pepper (or any bell pepper) 1 pepper, sliced $1.29
- Fresh Organic Limes - Each 2 limes $0.99
- Organic Cilantro 1/2 bunch (about 1/3 cup chopped) $1.19
- Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
- Neutral oil (pantry) 2–3 tbsp
- Smoked paprika (pantry) 1 tsp
- Ground cumin (pantry) 1/2 tsp
- Kosher salt + black pepper (pantry) to taste
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Prep veg: slice carrots into sticks; chop cabbage into 2-inch pieces; slice onion and bell pepper.
- Roast: toss all veg with 2–3 tbsp oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1 tsp salt, and pepper. Spread in a single layer.
- Bake 22–30 minutes, tossing once halfway, until carrots are tender and cabbage has browned edges.
- Make drizzle: mix juice of 2 limes with 1 tbsp diced garlic, chopped cilantro, pinch of salt, and 1 tbsp oil (optional).
- Serve: spoon lime-cilantro drizzle over hot roasted vegetables.
Health notes: High-fiber, veg-forward. Add beans or chickpeas (pantry) for extra protein. Keep oil modest for a lighter plate.
Drink pairing: Citrusy, roasted-veg dishes pair well with crisp whites or dry rosé. Wine styles (pick 1): - Sauvignon Blanc - Grüner Veltliner - Dry Rosé