Caribbean-Style Roast Cabbage With Carrots

• 2 1/4 pounds green cabbage, core removed and cut into 1-inch cubes
• 1 cup vertically sliced yellow onion
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 3 cups carrots, cut into ribbons
• 3 tablespoons cider vinegar
• 2 teaspoons habanero hot sauce
• 1 tablespoon butter

1. Preheat oven to 450u0b0.
2. Combine cabbage, onion, oil, sugar, black pepper, and salt in a large bowl; toss to coat. (It's OK if the cubes start to separate.)
3. Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450u0b0 for 20 minutes, stirring and rotating pans after 10 minutes.
4. In the same bowl that you used for the cabbage, combine carrots, vinegar, and hot sauce; toss to coat.
5. Remove cabbage from oven, and carefully transfer to the bowl with the carrots. Add butter; toss gently to combine.
6. Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes (this will be a two-phase operation) or until edges begin to brown and evenly crisp.
7. VARIATION
8. Apple and Caraway Roast Cabbage: Replace carrot ribbons with 3 cups thinly sliced Honeycrisp or Fuji apple. Substitute 1 tablespoon whole-grain mustard and 2 teaspoons toasted caraway seeds for the habanero sauce. SERVES 8 (serving size: 3/4 cup) CALORIES 95; FAT 6g (sat 1g); SODIUM 223mg

green cabbage, onion, canola oil, sugar, freshly ground black pepper, kosher salt, carrots, cider vinegar, hot sauce, butter

Taken from www.myrecipes.com/recipe/caribbean-style-roast-cabbage-carrots (may not work)