Roasted Brussels Sprouts with Cabbage and Pine Nuts

Recipe by: Nicolas Jammet

What you need:

  • 1/2 cup pine nuts
  • 1 pound brussels sprouts, cut in half
  • 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 (6 cups)
  • 1/2 cup dried cranberries
  • 4 garlic cloves, thinly sliced
  • 1 ounce Parmigiano-Reggiano cheese, thinly shaved

Tips:

What you do:

  • Preheat the 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 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.
  • 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.
  • 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.
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One thought on “Roasted Brussels Sprouts with Cabbage and Pine Nuts

  1. Pingback: Flank Steak Spirals with Porcini & Red Wine Sauce « Twincitieschick's Blog

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