The other day, I received a request from one of my readers for more Brussels, so here it is! I got my inspiration from Nicolas Jammet, Food and Wine, February 2011. I simplified the recipe without sacrificing the taste! The only ingredient that I needed to buy was the Brussels sprouts. According to the recipe, Brussels sprouts have very little pesticide residue, even when not using the organic produce. I hope you all enjoy these yummy sprouts!
- ⅓ cup pine nuts
- 1 pound Brussels sprouts, quartered
- 1 tablespoon grapeseed oil
- Sea salt
- Freshly ground pepper
- 1½ tablespoons fresh lemon juice
- 1½ tablespoons organic extra-virgin olive oil
- 1 tablespoon organic honey
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper
- ¼ teaspoon chile powder
- ⅓ cup dried organic cranberries
- 3 garlic cloves, finely chopped
- Preheat oven to 425 degrees. Using a pie plate, spread pines and toast for about 2 minutes, until golden brown.
- In a large bowl, toss Brussels sprouts with 1 tablespoon grapeseed oil. Season with salt and pepper. Spread sprouts on a large rimmed baking sheet and roast for about 12 minutes, until lightly brown and tender.
- Using a small bowl, whisk together lemon juice, honey, mustard, cayenne and chili powder. Slowly whisk in olive oil. Season with salt and pepper to taste.
- In a large bowl, stir together the sprouts, pine nuts and cranberries.
- Using a small nonstick frying pan, add 1 tablespoon olive oil and lightly brown the garlic. Scrape the garlic and oil and add to the bowl with the Brussels sprouts. Toss with salad dressing and serve immediately. Serves 4.