Roasted Brussels Sprouts with Pomelo and Star Anise
This delicious vegetarian recipe from Yotam Ottolenghi is packed full of flavour and is designed to be served like a salad, either as a side dish or a light main meal.
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. For those who have tried the oven version, there is no turning back. All sprout-doubters, I urge you to give them one more chance: like the Brussels, you’ll never be bitter again. If you can’t get pomelo, use grapefruit segments, but not as much lemon juice. Don’t throw out the leftover sugar syrup: you can add it to fruit salads.
|3 tbsp||lemon juice|
|1||pomelo (900g in total; 300g after peeling and segmenting)|
|600g||Brussels sprouts, trimmed|
|salt and black pepper|
Place the sugar, cinnamon and star anise in a small saucepan with 100ml of water and bring to a light simmer. Cook for a minute, stirring until the sugar dissolves, then remove from the heat, add 1 tablespoon of the lemon juice and set aside to cool.
Peel the thick skin off the pomelo and discard. Divide into segments, release the flesh from the membrane, then break into bite-sized pieces and put in a shallow bowl, taking care to remove all of the bitter white membrane. Once the syrup has cooled a little, pour it over the pomelo. Leave to marinate for at least an hour, stirring occasionally.
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7.
Bring a large pan of salted water to the boil, add the sprouts and shallots and blanch for 2 minutes. Drain, refresh under cold water and pat dry. Cut the sprouts in two, lengthways, and halve or quarter the shallots (so that they are a similar size to the sprouts). Place everything in a bowl with 3 tablespoons of oil, ½ teaspoon of salt and some black pepper. Spread out on a baking tray and roast in the oven for about 20 minutes, until the sprouts are golden-brown but still retain a bite. Set aside to cool.
Before assembling the salad, remove the cinnamon and star anise from the bowl, strain the pomelo and keep the juices. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining 2 tablespoons of olive oil, lemon juice, 1 tablespoon of the pomelo marinade juices and ¼ teaspoon of salt. Gently mix, then check the seasoning – you might need to add another tablespoon of the marinade – and serve.