Start by preheating your oven to 450°F (232°C). This high temperature is crucial for getting those beautiful, caramelized edges. It’s like giving the cabbage a hot hug that will turn it into a perfectly roasted delight. Don’t forget to line a large baking sheet with aluminum foil—this makes for simple cleanup later!

Grab that head of green cabbage! Begin by cutting it into eight equal wedges, ensuring you’re slicing through the core and stem end. This isn’t an exact science, so don’t stress! If it helps, trim the stem slightly on each wedge; you'll find it makes them easier to eat.

Take your cabbage wedges and lay them on the prepared baking sheet in a single layer. It's essential to give them space—crowding them will prevent that lovely roasting effect. Think of it like arranging friends for a great group photo!

Using a pastry brush or an oil mister (if you have one), drizzle the olive oil over the top of each cabbage wedge. Season generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika for that extra kick. Make sure you turn each wedge gently to coat them evenly on both sides with the seasoning.

Slide the baking sheet into the oven and roast your cabbages for about 10 minutes. Those edges should start to brown nicely. After that, carefully turn each wedge and roast for another 10 to 15 minutes. You’re looking for beautifully browned and tender wedges with just a touch of chewiness remaining.

When they’re done, take those glorious cabbage wedges out of the oven. Serve them hot, garnishing with a squeeze of lemon juice if you’d like. That little bit of acidity elevates the dish and brings out the flavors.