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: Asian inspired
Ingredients: 1 large conehead, pointed, or green cabbage; 3 tablespoons olive oil, divided; 1 15 ounce can chickpeas, drained and patted very dry; 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; Optional toppings: toasted sesame seeds, chopped scallions, cilantro, or chili crisp

This easy vegetarian sheet pan meal pairs caramelized miso cabbage with crunchy chickpeas and cool, tangy labneh.

By Enzo81 Kitchen· Asian inspired· October 22, 2026

Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas

enzo81.xyz

Prep

10 minutes

Cook

40 minutes

Total

50 minutes

Serves

If you think cabbage is just a side dish, this recipe is here to change your mind. By roasting thick wedges until they are silky and golden, the cabbage becomes the star of the show. The savory miso glaze adds a wonderful depth that makes every bite feel special and satisfying.

The trick to getting this right is patience. Let the cabbage roast long enough to soften completely and caramelize at the edges. It transforms the texture entirely, making it sweet and almost buttery, which balances perfectly with the crisp chickpeas and cool labneh on your plate.

Ingredients

1 large conehead, pointed, or green cabbage
3 tablespoons olive oil, divided
1 15 ounce can chickpeas, drained and patted very dry
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
Optional toppings: toasted sesame seeds, chopped scallions, cilantro, or chili crisp

9Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Slice the cabbage into sturdy wedges, keeping the core intact so they hold their shape, and arrange them on a large sheet pan.
3
In a small bowl, toss the dried chickpeas with one tablespoon of olive oil, salt, and pepper, then scatter them on the sheet pan around the cabbage.
4
Brush the cabbage wedges with the remaining two tablespoons of oil and season lightly with salt and pepper.
5
Roast for 20 minutes.
6
While the cabbage roasts, whisk together the miso paste, honey, rice vinegar, soy sauce, and sesame oil in a small bowl until smooth.
7
Remove the pan from the oven, flip the cabbage wedges, and brush them generously with the miso glaze. Shake the pan to toss the chickpeas.
8
Return to the oven for another 20 minutes or until the cabbage is deeply golden and tender.
9
To serve, spread a spoonful of labneh on each plate, place the roasted cabbage and chickpeas on top, and add your favorite garnishes.

Tips

Store any leftover cabbage and chickpeas in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back the crispiness. If you prefer a bit of extra char, pop the tray under the broiler for the final minute of cooking.

#Vegetarian #Healthy #High Protein #Easy Dinner

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