INGREDIENTS
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1/2 c. pine nuts
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1 lb. Brussels sprouts
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6 tbsp. extra-virgin olive oil
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salt
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Freshly ground black pepper
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3 tbsp. fresh lemon juice
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2 tbsp. honey
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2 tsp. Dijon mustard
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.13 tsp. cayenne pepper
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1/2 tsp. pure chile powder
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1 1/2 lb. red cabbage
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1/2 c. dried cranberries
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4 clove garlic
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1 oz. Parmigiano-Reggiano cheese