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Brussels Sprouts with Cranberry Mostarda
Recipes
Brussels Sprouts with Cranberry Mostarda
4 servings
7 1/2 hours total (Active 30 minutes)

Ingredients

  • 1 lemon
  • 1 cup sugar
  • 1 (12-oz) bag fresh cranberries
  • 1 cup pitted prunes (about 20)
  • 2 tablespoons madeira dessert wine
  • 2 teaspoons Alessi Kosher Salt, divided
  • 3 tablespoons mustard powder
  • 2 tablespoons yellow mustard seeds
  • ¼ cup red wine vinegar
  • 8 oz thick-cut bacon, diced
  • 2 tablespoons Carapelli Extra-Virgin Organic Olive Oil, divided
  • 2 lb Brussels sprouts, trimmed & halved
  • 1 teaspoon pepper

Steps

    1. Remove zest from lemon in 3-inch long strips. Shave off all white pith and set lemon zest aside. Cut any white pith from lemon, then cut along sides of membranes to release segments into a small bowl.
    2. Add to bowl of food processor: lemon zest, sugar, and lemon segments; pulse until finely chopped. Transfer contents of food processor to medium mixing bowl.
    3. Add cranberries, and prunes to bowl of food processor; pulse 1 minute, until coarsely chopped. Transfer to bowl with lemon-sugar mixture. Add madeira and 1 teaspoon salt; stir until blended. Place in an air tight container and chill 6 hours.
    4. Preheat oven to 450˚F. Stir mustard powder, mustard seeds, and vinegar into cranberries. Heat large sauté pan over medium-high. Add bacon and cook 5–6 minutes, stirring until crisp. Drain bacon (reserving 2 tablespoons bacon fat).
    5. Add reserved bacon fat and olive oil to same pan. Add Brussels sprouts cut side down, cook 3–4 minutes on each side (cook sprouts in batches; do not crowd pan). Transfer sprouts to parchment-lined baking sheet(s) and season with remaining 1 teaspoon salt and pepper. Roast 15–20 minutes, until tender. Transfer sprouts to large mixing bowl and add ¾ cup mostarda and crisp bacon; toss to coat. Serve.

Amount per ¼ recipe serving: Calories 800, Total Fat 27g, Sat Fat 8g, Trans Fat 0g, Chol 20mg, Sodium 1970mg, Total Carb 105g, Fiber 13g, Sugars 70g, Protein 36g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 40%