Roasted Carrots with Cumin, Honey, Chilies & Brussels Sprouts with Cranberry Mostarda | Publix Super

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
• 1/4 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
• Parchment paper
• 1 cup whole milk plain Greek yogurt
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 4 teaspoons kosher salt, divided
• 12 medium carrots
• 2 dried ancho chilies
• 4 cloves garlic
• 8 quarts water
• 1 cup malt vinegar
• 1/4 cup honey
• 2 tablespoons whole cumin seeds