Roasted cabbage with leeks, carrots and fried sage

Serves 3-4

• 2-3 medium leeks, about 1 lb, roots and top few inches of greens trimmed off

• 1 lb. cabbage (half a medium head) cored and cut into 6-8 wedges

• 1 lb. carrots, peeled of desired and cut into 1-2 inch rounds (depending on thickness)

• 6 tbs. olive oil, divided

• 1 tsp. salt

• 1/4 tsp coarse ground black pepper

• 12-15 fresh sage leaves

Heat oven to 400 degrees.  Slice the leeks lengthwise, then gently spread the layers apart while running under cool water to remove dirt and grit. Shake dry and cut into 2 inch lengths.  Combine the leeks, cabbage and carrots in a medium bowl and drizzle with 3 tbs. olive oil, sprinkle on the salt and pepper.  Toss to combine, then spread onto a single layer on a large baking sheet.  Bake for 40 minutes, rotating tray halfway through baking, and stirring vegetables on the tray if they start to burn places.

Meanwhile heat the remaining 3 tbs oil in a small skillet on medium heat.  Fry half the sage leaves in the oil for 2-3 seconds, transfer to a paper towel lined plate with a fork, then fry the remaining leaves.  Sprinkle with salt.  Scatter or crumble the leaves on top of the roasted vegetables. 

---