Name: Roasted Brussels Sprouts with Cabbage and Pine Nuts
Yield: 4
Ingredients: 1/2 c. pine nuts -; 1 lb. Brussels sprouts -; 6 tbsp. extra-virgin olive oil -; Salt -; Freshly ground black pepper -; 3 tbsp. fresh lemon juice -; 2 tbsp. honey -; 2 tsp. Dijon mustard -; tsp. cayenne pepper -; 1/2 tsp. pure chile powder -; 1 1/2 lb. red cabbage -; 1/2 c. dried cranberries -; 4 clove garlic -; 1 oz. Parmigiano-Reggiano cheese -

Roasted Brussels Sprouts with Cabbage and Pine Nuts

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Ingredients for - Roasted Brussels Sprouts with Cabbage and Pine Nuts

1. 1/2 c. pine nuts -

2. 1 lb. Brussels sprouts -

3. 6 tbsp. extra-virgin olive oil -

4. Salt -

5. Freshly ground black pepper -

6. 3 tbsp. fresh lemon juice -

7. 2 tbsp. honey -

8. 2 tsp. Dijon mustard -

9. tsp. cayenne pepper -

10. 1/2 tsp. pure chile powder -

11. 1 1/2 lb. red cabbage -

12. 1/2 c. dried cranberries -

13. 4 clove garlic -

14. 1 oz. Parmigiano-Reggiano cheese -

How to cook deliciously - Roasted Brussels Sprouts with Cabbage and Pine Nuts

1. Stage

Preheat the oven to 450 degrees F. 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.

2. Stage

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.

3. Stage

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.