Make us your home page

Brussels sprouts jump when paired with cabbage and nuts

This Brussels sprouts recipe makes an inviting mix of colors, sweet and spicy tastes and crunchy and soft textures.

ILEANA MORALES | Special to the Times

This Brussels sprouts recipe makes an inviting mix of colors, sweet and spicy tastes and crunchy and soft textures.

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

They're seen proudly offered on menus, often served in a mini cast-iron skillet with bacon or pancetta. I've seen a slideshow featuring a dozen favorite Brussels sprouts dishes from restaurants in New York City.

Brussels sprouts have been the "it" girl for a while, kind of the Anne Hathaway of vegetables. (Which vegetable would be the Jennifer Lawrence? Maybe it's too early to tell.)

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. They are irresistible when crisped and caramelized at the edges, a far cry from the mushy steamed sprouts of childhood nightmares.

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.

Danny chose this recipe from an old copy of Food & Wine. I shrugged my shoulders at the suggestion and went ahead and picked up the ingredients without expecting much.

One bite in, and I was a fool for brussels sprouts all over again. The dressing is complex with its sweet and spicy combo, amped up by the sizzling garlic. The sprouts are caramelized and the red cabbage is crunchy. This salad is such an inviting mix of colors, flavors, and textures.

It was so good I took a few more bites from the serving bowl before taking it to the dinner table. And about halfway through the serving on my plate, I remembered the cheese. I'd forgotten to add the cheese! That doesn't happen very often.

Ileana Morales is a writer who cooks in a small apartment kitchen in Tampa with boyfriend Danny Valentine, an education reporter for the Tampa Bay Times. For more of their kitchen adventures, visit Ileana's blog, She can be reached at

. moderate

Roasted Brussels Sprouts With

Red Cabbage and Nuts

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. We've 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, divided


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-Reggiano, 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.

Source: Adapted from Food & Wine

Brussels sprouts jump when paired with cabbage and nuts 03/05/13 [Last modified: Wednesday, March 6, 2013 4:59pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours

  1. 'Battle of the Sexes' is a fine time capsule comedy, and not really about the tennis


    In 1973, tennis champion Billie Jean King joined a two-ring circus with hustler Bobby Riggs, billed as a Battle of the Sexes amid the women's liberation movement. Fifty million Americans watched the pop spectacle on TV.

    Emma Stone and Steve Carell in the film "Battle of the Sexes." [Fox Searchlight Pictures.]
  2. Top things to do in Tampa Bay for Sept. 26


    University Lecture Series: Jackie Cruz: In part of USF's Hispanic Heritage Month activities, actress Jackie Cruz (Orange is the New Black) presents "Cruzing Through Adversity" in which she offers lessons on resilience, determination and turning life's challenges into opportunities and a better outlook. 8 …

    Jackie Cruz in a scene from Netflix's "Orange is the New Black" Season 2. Photo credit: Jessica Miglio for Netflix.
  3. Restaurant review: Mortar & Pestle in Seminole Heights should focus on mom-and-pop pharmacy vibe

    Food & Dining

    By Laura Reiley

    Times Food Critic


    Sometimes, the more time you have with a project, the more complicated it gets. I started hearing about Mortar & Pestle in Seminole Heights about 18 months ago. It was the vision of Ujwal Patel, a pharmacist;

    Mortar & Pestle opened in Seminole Heights in Tampa in August. [MONICA HERNDON   |   Times]
  4. Snap Judgment's Glynn Washington on growing up in a 'cult' and how to tell a good story


    Glynn Washington spent much of his last visit to Tampa preparing his soul for the impending apocalypse. He was assured it was coming any day.

    Glynn Washington, the creator and host of NPR's "Snap Judgment," will bring his live show to the Tampa Theatre on Sept. 29. 
Photo courtesy Snap Judgment
  5. Top things to do in Tampa Bay for the week of Sept. 25-Oct. 1


    MegaCon Tampa: The multi-genre convention brings a lineup of celebrity guests and comic book creators to the Tampa Convention Center Friday-Sunday, including icon Stan Lee, William Shatner, above, Kevin Smith and Gaten Matarazzo and Caleb McLaughlin from Stranger Things. Shop hundreds of vendors selling …

    Courtesy Adultswim