Servings: 6
Preparation Time: 15 minutes
Start to Finish Time: 40 minutes
Chef ETL’s Roasted Brussels Sprouts with Red Cabbage and Pine Nuts
A Bold, Colorful Crowd-Pleaser
Chef ETL has done it again with this roasted Brussels sprouts creation—an earthy, tangy, nutty, and slightly sweet dish that’s so full of flavor it just might steal the show at your next gathering. Roasting brings out the natural caramelized notes of the Brussels sprouts, while the vibrant red cabbage adds crunch and color. The toasted pine nuts introduce a buttery richness, dried cranberries lend a pop of tart sweetness, and the whole thing is tied together with a zippy, honey-mustard vinaigrette. Don’t be surprised if your guests go back for seconds—and then ask for the recipe.
The Secret is in the Balance
The brilliance of this dish is in the layering of textures and flavors. Crunchy pine nuts, soft cranberries, crisp cabbage, and tender roasted sprouts form a dynamic base. But it’s the vinaigrette—fresh lemon juice, honey, Dijon mustard, and a whisper of cayenne—that transforms this from a humble vegetable dish into a vibrant standout. Each bite offers something new: savory, sweet, spicy, and just enough tang to keep it bright.
Make-Ahead Magic
Planning ahead? This dish is a dream for holiday hosts and dinner party planners. Simply prepare the whole dish in advance, refrigerate, and pop it in a 350°F oven for about 15 minutes before serving. It holds up beautifully and tastes just as incredible reheated.
Wine Pairing Recommendation
Looking for the perfect pour? A chilled Austrian Grüner Veltliner is your friend. This zesty white wine boasts crisp acidity and a subtle minerality that harmonizes with the bold greens and the dish’s slight sweetness. Its refreshing profile helps cut through the richness of the pine nuts and parmesan without overpowering the more delicate flavors.
How Brussels Sprouts Are Grown
Brussels sprouts grow on tall, thick stalks—like little green cabbages clinging to a central stem. They thrive in cooler climates and take several months to mature, typically harvested in the fall after the first frost, which actually helps sweeten their flavor. Each sprout develops in the leaf axil (the spot where the leaf meets the stalk), and farmers often strip the leaves to channel the plant’s energy into growing plumper sprouts. When left on the stalk, they stay fresh longer, which is why you might spot them sold that way at farmers markets.
Ingredients:
1/2 cup pine nuts
1/2 head red cabbage, very thinly sliced (6 cups)
1/2 cup dried cranberries
1 pound Brussels sprouts, quartered
1/4 cup + 2 Tbsp extra-virgin olive oil
1 dash salt
1 dash freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
4 cloves garlic, thinly sliced
1 ounce Parmesan cheese, thinly shaved
Instructions:
Preheat the oven to 450°F.
Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.
In a large bowl, toss the cabbage with the toasted pine nuts, cranberries and Brussels sprouts. Mix in 1/4 cup of olive oil. Season with salt and pepper and toss to mix.
In a large deep-rimmed baking dish pour, cabbage/Brussels sprouts mixture. Roast for about 15 minutes (450°F), 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. Season with salt and pepper.
In a small skillet, heat 2 tablespoons olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute.
Pour cabbage/Brussels sprouts mixture into a baking dish. Mix in liquids from small bowl. Mix in garlic.
Bake uncovered in a 350°F oven for 15 minutes.
Serve with shaved Parmesan cheese.