Rustic Roasted Potatoes and Vibrant Red Cabbage Medley Ingredients: For the roasted potatoes: - 2 lbs baby potatoes (halved) - 3 tablespoons olive oil - 4 cloves garlic (minced) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley (for garnish) For the red cabbage medley: - 1 medium red cabbage (thinly sliced) - 1 large onion (thinly sliced) - 2 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon maple syrup (or honey) - 1 teaspoon caraway seeds (optional) - Salt and pepper to taste - 1 apple (thinly sliced, optional for sweetness) Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large bowl, combine the halved baby potatoes, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until the potatoes are well-coated. 3. Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy, tossing once halfway through. 4. While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 5 minutes until they begin to soften. 5. Add the thinly sliced red cabbage to the skillet, stirring well to combine. Cook for another 10-15 minutes, stirring occasionally, until the cabbage is tender. 6. Stir in the apple cider vinegar, maple syrup, caraway seeds (if using), salt, and pepper. Add the sliced apple if you desire a touch of sweetness. Cook for an additional 5 minutes, allowing the flavors to meld. 7. Once both the potatoes and cabbage medley are done, serve the roasted potatoes alongside the vibrant red cabbage. Garnish with fresh parsley. Nutrition Value (per serving, recipe serves 6): - Calories: 230 - Protein: 4g - Fat: 10g - Carbohydrates: 34g - Dietary Fiber: 5g - Sugars: 2g - Sodium: 150mg - Vitamin C: 30% DV - Calcium: 6% DV - Iron: 8% DV Enjoy your Rustic Roasted Potatoes and Vibrant Red Cabbage Medley!