Delicious And Extremely Healthy, This Roasted Brussels Sprouts Salad Is Truly Amazing!

Serves 4

Ingredients

½ C Pine nuts

1 lb Brussels sprouts, quartered

1 T Fat (ghee, chicken, pork, duck fat)

3 T Fresh lemon juice

2 T Honey

1/8 t Cayenne pepper

½ t Pure chile powder, such as ancho

1 ½ lbs Red cabbage, sliced very thin like on a mandolin (6 cups)

½ C Dried cranberries

4 Garlic cloves, thinly sliced

1 OZ Parmigiano-Reggiano cheese, thinly shaved

Salt & Pepper

Directions

Preheat oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large, rimmed baking sheet, toss the brussels sprouts with one T of fat and season with salt and pepper. Roast for about 15 minutes until the brussels sprouts are lightly caramelized and tender.

Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne & chile powder. Add in about a T of water, salt and pepper.

In a large bowl, toss the cabbage with the toasted pine nuts & cranberries. In a small skillet, heat about 1 T of fat & add the garlic and cook over moderate heat until golden, about a minute. Scrape the garlic and fat over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve. Enjoy!

Adapted from Food & Wine