Roasted Brussels Sprouts with Cabbage and Pine Nuts

Name: Roasted Brussels Sprouts with Cabbage and Pine Nuts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 25
Cuisine: Global
Ingredients: 454 grams brussels sprouts, quartered; 0 teaspoons cayenne pepper; 1 teaspoons pure chile powder, such as ancho; 2 teaspoons Dijon mustard; 118 milliliters dried cranberries; 4 garlic cloves, thinly sliced; 2 Tbsps honey; 3 Tbsps fresh lemon juice; 6 Tbsps extra-virgin olive oil; 28 grams Parmigiano-Reggiano cheese, thinly shaved; 118 milliliters pine nuts; 680 grams red cabbage, very thinly sliced on a mandoline; 25 servings Salt and freshly ground black pepper

Roasted Brussels Sprouts with Cabbage and Pine Nuts is a gluten free and primal side dish. This recipe makes 25 servings with 83 calories, 2g of protein, and 6g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up olive oil, cayenne pepper, honey, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Brussels Sprouts

Olive Oil

Pine Nuts

Spread

Toast

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Salt And Pepper

Ground Cayenne Pepper