Preheat the oven to 500° F.

Remove the outer leaves of the cabbage, and give it a quick rinse. Cut the cabbage in half, lengthwise, so that you cut along the core. Lay each half on its flat side and slice into 4 wedges (more if you have a large cabbage), lengthwise, the same way you might cut a lemon.

On a large sheet pan (layer it with tinfoil if you’re worried about sticking), arrange the wedges so they’re laying flat. Drizzle them with half of the olive oil and sprinkle each wedge with salt and pepper. Flip all the wedges and repeat on the other side.

Place the pan in the oven and allow to roast for 8 minutes, or until they start to look fairly tender. Remove the pan from the oven and very carefully flip each wedge, as they will want to fall apart. I find it easiest to use a metal spatula and a set of tongs for this. Once flipped, scatter the thyme sprigs over each wedge, reserving some for garnish. Allow to roast for another 6-8 minutes depending on how large the wedges are. When finished, they should be softened with slightly burnt edges that have a brownish hue.

Remove the pan from the oven, discard the thyme sprigs, and carefully transfer to a serving dish.

Garnish with fresh thyme, and enjoy!