Roasted Brussels Sprouts with Cabbage and Pine Nuts

Roasted Brussels Sprouts with Cabbage and Pine Nuts

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

Fresh brussels sprouts are roasted to sweet perfection and then tossed with a cabbage, cranberry and pine nut mixture in this simply delicious side dish recipe.


  • 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
  • 1/4 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 your oven to 450 degrees.
  2. Place the pine nuts on an oven-safe plate and toast for 3 minutes until fragrant.
  3. Put the brussels sprouts in a bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with a few pinches of salt and pepper. Toss to coat and then transfer to a baking sheet. Place in the oven for 15 minutes until caramelized.
  4. In the meantime, place the cabbage, toasted pine nuts and cranberries into a large bowl.
  5. Heat the remaining oil in a sauté pan over medium heat and add the garlic. Cook, stirring constantly for 1 minute, and then pour the oil and garlic mixture over the cabbage mixture. Add the roasted brussels sprouts to the bowl and toss to combine.
  6. Serve immediately garnished with the Parmigiano-Reggiano.


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