Roasted Savoy Cabbage with Orange Vinaigrette

Ingredients

• 1 head Savoy cabbage (about 1 pounds)

• 1 tablespoons extra-virgin olive oil plus 2 tbsp, divided

• 2 tbsp orange juice

• 1 clove garlic, minced

• 1 teaspoon minced shallot

• 1 teaspoon white balsamic vinegar

• ½ teaspoon kosher salt, divided

• ¼ teaspoon sugar

• Pinch of crushed red pepper

• 2 tbsp hazelnuts, toasted and crushed

Directions

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.

2. Cut cabbage into 3 inch wedges half. Brush with 1 tablespoon oil and place on pan. Roast until a skewer easily passes through to the center, about 20-30 minutes..

3. Meanwhile, whisk the remaining 2 tbsp oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, and crushed red pepper in a small bowl.

4. Sprinkle wedges with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the hazelnuts.