Roasted Red Cabbage and Sweet Potato Medley with Honey-Ginger Glaze Ingredients: - 1 medium head of red cabbage, chopped into wedges - 2 medium sweet potatoes, peeled and cubed - 2 tablespoons olive oil - Salt and pepper, to taste - 1/4 cup honey - 1 tablespoon fresh ginger, grated - 2 tablespoons apple cider vinegar - 1 teaspoon soy sauce (optional) - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, for garnish Instructions: 1. Preheat the oven to 400°F (200°C). 2. In a large mixing bowl, toss the chopped red cabbage and cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. 3. Spread the cabbage and sweet potato mixture onto a large baking sheet in a single layer. 4. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the vegetables are tender and slightly caramelized. 5. While the vegetables are roasting, prepare the honey-ginger glaze. In a small saucepan, combine honey, grated ginger, apple cider vinegar, soy sauce (if using), and red pepper flakes (if using). Heat over medium heat until the mixture starts to bubble, then reduce to low and let it simmer for 5 minutes. 6. Once the vegetables are done roasting, remove them from the oven and drizzle the honey-ginger glaze over the top. Toss gently to combine. 7. Return the medley to the oven for an additional 5 minutes to allow the glaze to set. 8. Remove from the oven, garnish with fresh parsley, and serve warm. Nutrition Information (per serving, based on 4 servings): - Calories: 190 - Total Fat: 8g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 45mg - Total Carbohydrates: 30g - Dietary Fiber: 5g - Sugars: 10g - Protein: 3g - Vitamin A: 190% DV - Vitamin C: 75% DV - Calcium: 6% DV - Iron: 8% DV