Roasted Brussels Sprouts with Cabbage and Pine Nuts
Roasted Brussels Sprouts with Cabbage and Pine Nuts is a gluten free and primal side dish. This recipe makes 4 servings with 505 calories, 11g of protein, and 35g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have brussels sprouts, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
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.