Roasted Brussels Sprouts with Cabbage and Pine Nuts

By DaraD

Ingredients

• 1/2 cup pine nuts
• 1 lb brussels sprouts, quartered
• 6 TBSP EVOO
• salt and freshly ground black pepper
• 3 TBSP fresh lemon juice
• 2 TBSP Dijon mustard
• 1/8 tsp Cayenne pepper
• 1/2 tsp pure chile powder, such as ancho
• 1 1/2 lbs red cabbage, very thinly sliced on a mandoline (6 cups)
• 1/2 cup dried cranberries
• 4 garlic cloves, thinly sliced
• 1 oz Parm-Reg cheese, thinly shaved

Details

Servings 4
Preparation time 24mins
Cooking time 44mins

Preparation

Step 1

Preheat oven to 450. 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 TBSP of the EVOO and season with salt and black pepper. Roast for about 15 minutes. until the brussels sprouts are lightly caramelized and tender.

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 evoo and season with salt and pepper.

In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining evoo. 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.