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Roasted Brussels Sprouts With Cabbage And Pine Nuts

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Ingredients

1/2 cup pine nuts

1 pound brussels sprouts, quartered

6 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 tablespoons fresh lemon juice

2 tablespoons honey

2 teaspoons Dijon mustard

1/8 teaspoon cayenne pepper

1/2 teaspoon pure chile powder, such as ancho

1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)

1/2 cup dried cranberries

4 garlic cloves, thinly sliced

1 ounce Parmigiano-Reggiano cheese, thinly shaved

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