Roasted Brussels Sprouts with Lemon Cranberry Mostarda


brussels with lemon cranberry mostarda-1.jpg

Crispy roasted Brussels sprouts are always a hit (and nutritious). This lemon cranberry mostarda hits Brussels sprouts with a hit of acid and brightness. In the spirit of practicality, I’ve adjusted the original recipe to be a little less fussy and quicker to do (and less sugar). It also keeps in the fridge for up to a month, so make this big batch and use throughout the month as a way to brighten up other vegetables- I imagine this would be great on roasted sweet potatoes or broccoli. I’ll let you know what I end up doing with the leftovers I have waiting in my fridge for me.

Roasted Brussels Sprouts with Lemon Cranberry Mostarda
Adapted from Bon Appetit

  • 3 pounds Brussels sprouts

  • 1-2 tablespoons extra virgin olive oil

  • Sea salt, to taste

  • Black pepper

  • 1 lemon

  • 1/2 cup (100g) sugar

  • 12 ounce fresh cranberries

  • 1/2 cup dried apricots (90g)

  • 1/2 tablespoon whiskey or brandy

  • 1/2 teaspoon sea salt

  • 1 1/2 tablespoons mustard powder

  • 1 tablespoon mustard seeds

  • 1/2 tablespoon red wine vinegar

  • 1/2 tablespoon extra virgin olive oil


Peel lemon peel off using a vegetable peeler and place into food processor. Cut out lemon segments just like you would a grapefruit or orange- be sure to not include the white pith or any seeds. I like to use a small yet sharp knife to do this. They don’t have to be pretty or perfect, since they’re going right into the food processor (see above for my pic of the zest and segments). Set aside.

Put lemon zest and sugar in food processor and process for about 15 seconds, until well mixed (see below for pic). Add in fresh cranberries and dried apricots in food processor and pulse until cranberries are chopped- the first time I did this, I ran it for a bit too long instead of pulsing, and wish it was a little coarser than it was.

By hand, mix in whiskey, sea salt, mustard powder, mustard seeds, red wine vinegar, and extra virgin olive oil. Set aside or store in fridge.

Preheat oven to 425. Toss Brussels sprouts in olive oil, sea salt, and pepper and roast on the bottom rack for 18 minutes, until browned. Toss lightly and if browned, move to middle rack for an addition 5-10 more minutes, until tender. If they are still not very brown, keep them on the bottom rack.

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