5.0
(7)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Using a vegetable peeler, remove zest from lemon in 3"-long strips. Shave off any white pith and set zest aside. Cut any remaining white pith from lemon, then cut along sides of membranes to release segments onto a cutting board; remove seeds. Coarsely chop segments; place in a medium bowl. Pulse reserved lemon zest and sugar in a food processor until lemon zest is finely chopped, about 1 minute. Mix into lemon segments.
Step 2
Place cranberries and prunes in food processor (no need to wash out) and pulse until coarsely chopped; add to lemon mixture. Mix in brandy and ¾ tsp. salt. Transfer cranberry mixture to an airtight container, cover, and let sit at room temperature 12 hours. Mix mustard powder, mustard seeds, vinegar, and 1 Tbsp. oil into cranberry mixture.
Step 3
Place a rack in middle of oven; preheat oven to 450°. Toss brussels sprouts and ½ cup oil on a rimmed baking sheet; season with salt and pepper. Roast until browned and tender, 25–30 minutes.
Step 4
Add 1 cup mostarda to brussels sprouts and toss to combine. Transfer to a platter or large bowl; drizzle with oil.
Step 5
Do Ahead: Mostarda can be made up to 1 month ahead. Keep chilled.
Your folders
foodwithfeeling.com
15 minutes
Your folders
foodwithfeeling.com
15 minutes
Your folders
healthymamakris.com
Your folders
foodandwine.com
4.0
(1.1k)
Your folders
marthastewart.com
3.7
(9)
Your folders
carlsbadcravings.com
Your folders
cakenknife.com
Your folders
cooking.nytimes.com
4.0
(591)
Your folders
vegkitchen.com
5.0
(2)
90 minutes
Your folders
bonappetit.com
4.7
(38)
Your folders
foodandwine.com
Your folders
foodnetwork.com
4.7
(34)
20 minutes
Your folders
cooking.nytimes.com
4.0
(235)
Your folders
cooking.nytimes.com
5.0
(172)
Your folders
errenskitchen.com
5.0
(24)
Your folders
food52.com
4.6
(7)
35 minutes
Your folders
spinachandbacon.com
4.9
(21)
Your folders
jessicagavin.com
4.8
(27)
20 minutes
Your folders
gypsyplate.com
5.0
(22)