Roasted Carrot-Cabbage Slaw With Lemony Ras El Hanout Dressing And Pomegranate

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   ["Preheat oven to 400 degrees.", "Quarter, de-stem and cut cabbage into 1/4"" thick wedges. Combine with carrots and shallots in a large mixing bowl.", "Whisk together all dressing ingredients, reserving half of the lemon zest for garnish.", "Using a large spoon, stir until the slaw is evenly coated--

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   if you're feeling ambitious, get in there with your hands and massage dressing into the vegetables for a minute or so.

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   Spread onto a large lined baking sheet.", "Roast for 20-25 minutes, giving the mix a good stir every 5-10 minutes.

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   Cooking time will vary a bit depending on what type of cabbage you use and how thick the vegetables are cut.

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   Keep an eye on everything and shake/ stir frequently.

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   The slaw is done when the cabbage is slightly caramelized and browned and the carrots have softened.", "Allow to cool slightly and transfer to large serving dish.

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   Garnish with remainder of lemon zest and pomegranate seeds before serving."]

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