Preheat oven to 425°

Peel off any outer leaves of cabbage that are wilted or damaged. Trim stem end.

Cut cabbage lengthwise in half, then cut each half into 3-4 wedges, depending on the size of the cabbage. You want them to be about 1" thick at the fattest part and all roughly the same size.

Place cabbage wedges onto a baking sheet and drizzle with a bit of olive oil, turn over gently and repeat. Sprinkle about 1 tsp of salt over wedges.

Place baking sheet into hot oven and roast for about 30 minutes, gently flipping the wedges at the halfway point.

When cabbage is done you will be able to poke a fork into the most solid part of a wedge and it should go in fairly easily. A slight resistance is fine, especially if you prefer your veggies a bit crunchy and not over cooked.

Remove from oven and drizzle with vinaigrette.

Serve hot or warm

Whisk together 2-3 Tbsp olive oil with the lemon juice, chopped thyme leaves and a few grindings of fresh black pepper.

Drizzle over hot cabbage and toss very gently before serving.