Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas

Name: Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 large conehead, pointed, or green cabbage; 3 tablespoons olive oil, divided; 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry; Kosher salt and black pepper to taste; 2 tablespoons white miso paste; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/2 cup labneh or thick Greek yogurt; Toppings: toasted sesame seeds, sliced scallions, cilantro, or chili crisp

This comforting vegetarian main features caramelized cabbage wedges and crunchy chickpeas served over a cool layer of creamy labneh.

By Enzo81 Kitchen· Global· October 23, 2026

Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas

easy.enzo81.xyz

Prep

10 minutes

Cook

40 minutes

Total

50 minutes

Serves

If you have never roasted cabbage, you are in for a real treat. When sliced into thick wedges and left in the oven until the edges are deeply golden, the cabbage transforms into something silky, buttery, and naturally sweet. It is a simple way to make a vegetable the true star of your dinner table.

The secret here is the miso glaze, which adds a salty and savory punch that pairs perfectly with the roasted chickpeas. I love serving this over a spread of tangy labneh because the cool, creamy yogurt balances the warmth of the cabbage and the crunch of the chickpeas beautifully.

Ingredients

1 large conehead, pointed, or green cabbage
3 tablespoons olive oil, divided
1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
Kosher salt and black pepper to taste
2 tablespoons white miso paste
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 cup labneh or thick Greek yogurt
Toppings: toasted sesame seeds, sliced scallions, cilantro, or chili crisp

8Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Cut the cabbage into 4 to 6 thick wedges, keeping the core intact so they stay together. Place them on a large sheet pan.
3
Toss the dried chickpeas on the same sheet pan with 1 tablespoon of olive oil, salt, and pepper.
4
Brush the cabbage wedges with the remaining 2 tablespoons of olive oil, season with salt and pepper, and roast for 20 minutes.
5
While the cabbage roasts, whisk together the miso, honey, rice vinegar, soy sauce, and sesame oil in a small bowl until smooth.
6
Remove the pan from the oven. Flip the cabbage wedges and give the chickpeas a quick shake. Brush the miso glaze generously over all sides of the cabbage.
7
Return to the oven for another 20 to 25 minutes until the cabbage is tender and deeply browned and the chickpeas are crispy.
8
To serve, spread a large spoonful of labneh onto each plate, top with the roasted cabbage and chickpeas, and finish with your favorite toppings like sesame seeds or scallions.

Tips

Be patient and let the cabbage roast for the full time until it is soft and caramelized. If your chickpeas finish before the cabbage, simply remove them to a bowl and let the cabbage keep roasting. Store any leftovers in an airtight container in the fridge for up to three days.

#Vegetarian #Healthy #Dinner #Easy #Sheet Pan

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