If you're worried about pesticides on your produce, simplify your choices by eating more cabbage and brussels sprouts, which have very little pesticide residue (even when not organic). Nicolas Jammet of the Sweetgreen chain in Washington, DC, unites them in this fantastic fruit-and-nut-studded salad. More Brussels Sprouts Recipes

Nicolas Jammet
February 2011

Gallery

© Kate Mathis

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the 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 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.

    Advertisement
  • Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

  • In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil 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 right away.

Suggested Pairing

Austrian Grüner Veltliner's snappy acidity makes it a great go-to wine for all kinds of salads.