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Sunday, February 26, 2012

Roasted brussels sprouts with grapefruit

Thought of roasting brussels sprouts, and of trying something different.  Had pretty much all the ingredients for this, and was intrigued.

600g brussels sprouts, trimmed and halved
250g shallots, peeled  (used a white onion instead, chopped into large chunks)
75ml olive oil
Salt and black pepper
100g sugar
100ml water
2 cinnamon sticks
5 star anise
3 tbsp lemon juice
1 large pomelo (300g after peeling and segmenting) (used a pink grapefruit instead)
10g coriander leaves

Heat the oven to 200C / 400F.  Toss the sprouts and onion with 3 tbsp of the oil, a half-tsp 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.

Meanwhile, heat the sugar, water, cinnamon and star anise in a small saucepan and bring to a simmer. Cook for a minute, remove from the heat and add a tablespoon of lemon juice. Set aside to cool.

Peel the grapefruit 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 grapefruit and leave to marinate for at least an hour, stirring occasionally.

Before assembling the salad, strain the grapefruit and keep the juices. Just before serving, put the sprouts, shallots, grapefruit and coriander in a large bowl. Add the remaining oil, lemon juice and a tablespoon of the grapefruit marinade juices. Gently mix, check the seasoning and serve.


Interesting and very more-ish. Full of ingredients I like and seem to go well together, so hard to go wrong...
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