Roasted Brussel Sprouts With Red Cabbage

Photo by Janice S.
Adapted from file

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from file

Ingredients

  • 1/2

    cup pine nuts or cashews

  • 1

    pound Brussels sprouts, quartered

  • 6

    tablespoons extra-virgin olive oil, divided

  • Salt

  • Black pepper

  • 3

    tablespoons fresh lemon juice

  • 2

    tablespoons honey

  • 2

    teaspoons Dijon mustard

  • 1/8

    teaspoon cayenne pepper or paprika

  • 1/2

    teaspoon pure chile powder, such as ancho

  • 1 to 1 1/4

    pounds red cabbage, very thinly sliced using a mandoline (or a steady hand and a sharp knife)

  • 1/2

    cup dried cranberries

  • 4

    garlic cloves, thinly sliced

  • 1

    ounce Parmigiano-Reggiano, thinly sliced

Directions

Heat the oven to 450 degrees.Spread out pine nuts or cashews on a baking sheet and toast until golden brown, about 3 minutes. On a separate large baking sheet, toss Brussels sprouts with 1 tablespoon olive oil, salt and pepper. Roast until slightly browned, crispy and caramelized, about 15 minutes. Meanwhile, whisk the lemon juice in a small bowl with the honey, mustard, cayenne pepper and chile powder. Slowly whisk in 1/4 cup of the olive oil. Season with salt and pepper. Toss the cabbage with the toasted nuts and cranberries in a large bowl. Heat the rest of the olive oil in a small skillet on medium heat. Add the garlic and cook until golden, about 1 minute. Pour the garlic and hot oil over the cabbage. Add the Brussels sprouts and toss. Pour in the dressing and toss to coat. Mix in the cheese and serve immediately (though it was still very good the next day straight from the fridge).

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