Honey-mustard Roasted Cabbage Wedges

1 small head green cabbage (2–2½ pounds)

3 tablespoons Dijon mustard

2 tablespoons honey

½ teaspoon plus ⅛ teaspoon salt, divided

½ teaspoon ground pepper

½ teaspoon garlic powder

¼ cup extra-virgin olive oil

Chopped fresh flat-leaf parsley for garnish (optional)

Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (2-inch) wedges, leaving the root end intact.
Whisk 3 tablespoons mustard, 2 tablespoons honey and ½ teaspoon each salt, pepper and garlic powder in a small bowl. Transfer 2 tablespoons of the mixture to a separate small bowl and reserve. Whisk ¼ cup oil into the remaining mustard mixture; brush onto both sides of the cabbage wedges. Arrange the cabbage wedges around the edges of the prepared baking sheet.
Roast for 30 minutes. Flip the cabbage wedges and continue roasting until tender and browned, about 15 minutes more. Sprinkle the cabbage with the remaining ⅛ teaspoon salt and drizzle with the reserved honey-mustard mixture. Garnish with parsley, if desired.