Roasted Brussels Sprouts With Cabbage And Pine Nuts

Name: Roasted Brussels Sprouts With Cabbage And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; 1 pound brussels sprouts, quartered; 6 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 tablespoons fresh lemon juice; 2 tablespoons honey; 2 teaspoons Dijon mustard; 1/8 teaspoon cayenne pepper; 1/2 teaspoon pure chile powder, such as ancho; 1 1/2 pounds red cabbage, very thinly sliced on a mandoline; 1/2 cup dried cranberries; 4 garlic cloves, thinly sliced; 1 ounce Parmigiano-Reggiano cheese, thinly shaved

Servings: persons

1/2 cup pine nuts
1 pound brussels sprouts, quartered
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure chile powder, such as ancho
1 1/2 pounds red cabbage, very thinly sliced on a mandoline
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1 ounce Parmigiano-Reggiano cheese, thinly shaved

1
Preheat the oven to 450u00b0. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
2
Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
3
In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup pine nuts, 1 pound brussels sprouts, quartered, 6 tablespoons extra-virgin olive oil, Salt and freshly ground black pepper, and more.

Yes, Roasted Brussels Sprouts With Cabbage And Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!