An unusual combination of pomelo, star anise and brussels sprouts feature in this recipe, but it works. Why anyone ever thought that boiling Brussels Sprouts was a good idea when there is the option of roasting them, is one of life’s great mysteries.
The citrusy syrup used to dress the salad, with its hints of spice, takes the edge off the natural bitterness of the Brussels Sprouts. If you can’t get Pomelo, use Grapefruit segments instead, and not as much lemon juice. Don’t discard any leftover sugar syrup – add it to fruit salads, or make a cocktail with it. Perhaps add it to a gin and tonic.
The salad takes a while to make, about 1.75 elapsed hours, but this includes the syrup cooling and then the pomelo marinating in it for an hour. The effort involved is not huge. And the flavours are definitely worth it.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
For other Brussels Sprouts recipes, try Roasted Brussels Sprouts with Pomegranate Molasses, Brussels Sprout and Ginger Slaw, Brussels Sprouts Risotto with Blue Cheese, Brussels Sprouts Salad, and cooking them a la Grecque – poaching them gently with other vegetables in white wine.
Browse all of our Pomelo recipes and all or our Brussels Sprouts recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or enjoy our collection of easy Late Autumn dishes.
Roasted Brussels Sprouts with Pomelo and Star Anise
600g brussels sprouts, trimmed
250g shallots, peeled
75ml olive oil
Salt and black pepper
100g caster sugar
2 cinnamon sticks
5 star anise
3 Tblspn lemon juice
1 large pomelo (300g after peeling and segmenting)
10g coriander leaves
Heat the oven to 200C.
Heat the sugar, water, cinnamon and star anise in a small saucepan and bring to a simmer. Cook for a minute, stirring until the sugar dissolves, and remove from the heat. Add a tablespoon of lemon juice. Set aside to cool.
Peel the thick skin from the pomelo and divide into segments, releasing the flesh from the membrane. Break into bite-size pieces and put in a shallow bowl – don’t get any of the bitter white membrane into this. Once the syrup has cooled a little, pour it over the pomelo and leave to marinate for at least an hour, stirring occasionally.
Meanwhile, blanch the sprouts and shallots in boiling salted water for two minutes, then drain, refresh under cold water and pat dry.
Cut the sprouts in two vertically, halve or quarter the shallots so they are the same size as the sprouts. Toss them with 3 Tblspn olive oil, 0.5 tspn salt and some black pepper. Spread out on a baking tray and roast for 20 minutes, until the sprouts are al dente and golden-brown. Leave to cool.
Now, strain the pomelo and keep the juices.
Just before serving, put the sprouts, shallots, pomelo and coriander in a large bowl. Add the remaining oil, lemon juice and a Tblspn of the pomelo marinade juices. Gently mix, check the seasoning (add another Tblspn of the marinade if needed) and serve.