Indiana, PA - Indiana County

FOOD PAGE: Two veggies tossed

by ILEANA MORALES Scripps Howard News Service on April 17, 2013 10:50 AM

By now, the campaign for Brussels sprouts hardly needs any help from me.

Brussels sprouts have been the “it” girl for a while, kind of the Anne Hathaway of vegetables.

That’s because falling in love with Brussels sprouts is easy. Just roast them. People try them this way and are instantly smitten with the cute little cabbages.

So what’s out there for the roasted-Brussels-sprouts enthusiast looking for something new? Here’s a fresh take on how to serve this cruciferous vegetable, though still lightly charred, with no bacon in sight.

Brussels sprouts are quartered and roasted at high temperatures before getting tossed with thinly sliced red cabbage. A spiced-honey-mustard salad dressing is bright with lemon juice and slightly sweet, which complements the plump cranberries, and ties everything together.

If you already love roasted Brussels sprouts, you’ll love this fresh take on them. The cabbage adds color and crunch, and everything is tied together in a slightly sweet dressing. Plump cranberries and toasted nuts kick it up another notch. The original recipe calls for pine nuts, but they can be crazy expensive. The cashews in my pantry were delicious. I reduced the amount of cabbage so it didn’t overwhelm the Brussels sprouts.



1/2 cup pine nuts or cashews

1 pound Brussels sprouts, quartered

6 tablespoons extra-virgin olive oil


Black pepper

3 tablespoons fresh lemon juice

2 tablespoons honey

2 teaspoons Dijon mustard

1/8 teaspoon cayenne pepper or paprika

1/2 teaspoon pure chile powder, such as ancho

1 to 1 1/4 pounds red cabbage, very thinly sliced using a mandoline (or a steady hand and a sharp knife)

1/2 cup dried cranberries

4 garlic cloves, thinly sliced

1 ounce Parmigiano cheese, thinly sliced

Heat the oven to 450 degrees.

Spread out pine nuts or cashews on a baking sheet and toast until golden brown, about 3 minutes.

On a separate large baking sheet, toss Brussels sprouts with 1 tablespoon olive oil, salt and pepper. Roast until slightly browned, crispy and caramelized, about 15 minutes.

Meanwhile, whisk the lemon juice in a small bowl with the honey, mustard, cayenne pepper and chile powder. Slowly whisk in 1/4 cup of the olive oil. Season with salt and pepper.

Toss the cabbage with the toasted nuts and cranberries in a large bowl. Heat the rest of the olive oil in a small skillet on medium heat.

Add the garlic and cook until golden, about 1 minute. Pour the garlic and hot oil over the cabbage.

Add the Brussels sprouts and toss. Pour in the dressing and toss to coat.

Mix in the cheese and serve immediately (though it was still very good the next day straight from the fridge).

Serves 4.

— Adapted from Food & Wine

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