Roasted Brussels Sprouts with Cabbage and Pine Nuts

Recipe created by SheKnows on Mar 18, 2011
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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.

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
1/4 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

Directions

Preheat your oven to 450 degrees.
Place the pine nuts on an oven-safe plate and toast for 3 minutes until fragrant.
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.
In the meantime, place the cabbage, toasted pine nuts and cranberries into a large bowl.
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.
Serve immediately garnished with the Parmigiano-Reggiano.