Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Brussels Sprouts With Cranberry Mostarda
Brussels Sprouts With Cranberry Mostarda
About the Recipe
The mostarda—an Italian sweet-and-sour mustardy condiment—improves with age, so you can get ahead of the game and make this many days (or even weeks!) ahead. Then use it on all your roasted vegetables, or in place of cranberry sauce with Thanksgiving turkey.
This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Servings: 8 – 10
Nutritional Info
Ingredients:
1 lemon
1 cup sugar
16 oz. fresh (or frozen, thawed) cranberries
1 cup pitted prunes, coarsely chopped
1 Tbsp. brandy or Armagnac
¾ tsp. kosher salt, plus more
3 Tbsp. mustard powder
2 Tbsp. mustard seeds
1 Tbsp. red wine vinegar
1 Tbsp. plus ½ cup extra-virgin olive oil, plus more for serving
3 lb. brussels sprouts
Freshly ground black pepper
Getting it done:
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.
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.
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.
4. Add 1 cup mostarda to brussels sprouts and toss to combine. Transfer to a platter or large bowl; drizzle with oil.
5. Do Ahead: Mostarda can be made up to 1 month ahead. Keep chilled.
6. and browned butter over potatoes. Arrange charred lemons on platter for squeezing over.
Ingredients:
1 lemon
1 cup sugar
16 oz. fresh (or frozen, thawed) cranberries
1 cup pitted prunes, coarsely chopped
1 Tbsp. brandy or Armagnac
¾ tsp. kosher salt, plus more
3 Tbsp. mustard powder
2 Tbsp. mustard seeds
1 Tbsp. red wine vinegar
1 Tbsp. plus ½ cup extra-virgin olive oil, plus more for serving
3 lb. brussels sprouts
Freshly ground black pepper
Getting it done:
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.
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.
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.
4. Add 1 cup mostarda to brussels sprouts and toss to combine. Transfer to a platter or large bowl; drizzle with oil.
5. Do Ahead: Mostarda can be made up to 1 month ahead. Keep chilled.
6. and browned butter over potatoes. Arrange charred lemons on platter for squeezing over.
About the Recipe
The mostarda—an Italian sweet-and-sour mustardy condiment—improves with age, so you can get ahead of the game and make this many days (or even weeks!) ahead. Then use it on all your roasted vegetables, or in place of cranberry sauce with Thanksgiving turkey.
This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
Servings: 8 – 10
Nutritional Info
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