Home Meals Roasted Brussels Sprouts Salad Recipe with Pomelo

Roasted Brussels Sprouts Salad Recipe with Pomelo

by Adina 18/02/2019 3 comments

roasted brussels sprouts salad recipe

A light roasted Brussels sprouts salad recipe with pomelo and cinnamon dressing.

Fresh and tangy, sweet and sour, hearty and satisfying, all words that can be used to describe this wonderful Brussels sprouts salad recipe with pomelo and a star anise and cinnamon dressing.

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Roasted Brussels sprouts and pomelo salad

I found the recipe for this Brussels sprouts salad with pomelo in Yotam Ottolenghi’s cookbook Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi%name Roasted Brussels Sprouts Salad Recipe with Pomelo. What can I say about this book? That it is amazing is still not enough. I tried quite a few recipes already, as I did from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi%name Roasted Brussels Sprouts Salad Recipe with Pomelo as well, all perfect.

I made this salad in a slightly changed version a few weeks ago already. I had a friend coming for lunch and I know how much she loves pomelo. So I thought this to be the perfect occasion to try this pomelo salad recipe with cinnamon dressing.

Better for her than for my husband, he’s not always enchanted by such exotic combinations.

I had some goose liver in the freezer and we ate that fried alongside the roasted Brussels sprouts salad. Liver is also something I only cook when eating with some of my friends, my husband cannot even smell it! 

Well, past forward in 2019, I managed to make my husband ate chicken, goose or turkey liver from time to time and he doesn’t hate it (that much) anymore :).

And let me tell you, fried liver and this Brussels sprouts salad with pomelo make a great combination. Both my friend and I loved it and we finished this for four people intended salad almost entirely on our own (I had a little bit left for next day’s lunch and it still tasted good).

So, what can I say, if you enjoy eating vegetarian food, you just have to get Ottolenghi’s Plenty and Plenty More. I have quite a lot of cookbooks, many of them vegetarian, but there is not one that can even remotely compare with Ottolenghi’s books. I am a fan, in case you didn’t notice.

roasted brussels sprouts salad 5 Roasted Brussels Sprouts Salad Recipe with Pomelo

 

How to make the roasted Brussels sprouts and shallots

To make the roasted Brussels sprouts and shallots I used the same method I used to make this recipe.

Start by rinsing the Brussels sprouts very thoroughly, trimming off the protruding part of the stem and removing the blemished outer leaves. Halve the sprouts if they are large and leave them whole if you have small ones.

Peel and halve the shallots as well.

Mix the vegetables on a baking tray lined with baking paper, add the oil, sprinkle with salt and pepper and mix with your hands to make sure that all the veggies are coated in oil and spices.

Roast the Brussels sprouts and the shallots for about 20-25 minutes or until golden brown. Let cool.

brussels sprouts with shallots 2 2 Roasted Brussels Sprouts Salad Recipe with Pomelo

How to peel a pomelo?

You will need a pomelo to make this roasted Brussels sprouts and pomelo salad recipe.

Pomelo is a large citrus fruit, actually the largest of the citrus fruits, it looks like a huge yellow grapefruit. The pomelo is considered to be the “father” of grapefruit, meaning that the grapefruit is is a hybrid of the sweet orange and the pomelo fruit. (Food Facts).

Pomelo is also known as pamplemousse, pumelo (or pummelo) and shaddock, but despite its impressive appeareance it is definitely not as well known as other citrus fruits. Actually, I have only seen a pomelo less than 5 or 6 years ago, so it is a rather new discovery for me as well.

I buy it regularly nowadays, every winter, and we usually eat it as it is. From time to time I make this delicious pomelo salad recipe or I use it make fruit salads. Pomelo tastes similar to grapefruit, but less bitter, which makes it a better choice for my children, who are not into grapefruit at all. The pulp of the pomelo can be yellow or pink.

roasted brussels sprouts salad 3 Roasted Brussels Sprouts Salad Recipe with Pomelo

Peeling a pomelo is not particularly difficult, but it does take a little more time than peeling a regular grapefruit or orange. And that is because you will not only have to peel the thick outer skin, but also the very thick and bitter white membrane that surrounds each slice.

Step 1: Slice off the top of the pomelo.

Step 2: Score the skin of the pomelo from top to bottom, about 6 way around the pomelo, making sure that the incisions are thick enough as the pomelo skin is very thick.

Step 3: Pull these rind slices from the pomelo by inserting your fingers under the skin at the top or the bottom of the fruit.

Step 4: Pull the fruit apart into slices. The slices are covered in a thick white membrane, which you will have to remove as well.

Step 5: You can peel away the membrane with your fingers, leaving each pink or yellow pomelo segment free of any white bitter part. However, if the membrane is too stubborn, use a small knife to make incisions into the membrane, which will allow you to better peel the pomelo segments.

roasted brussels sprouts salad 4 Roasted Brussels Sprouts Salad Recipe with Pomelo

 

How to make the dressing for the pomelo and Brussels sprouts salad

I would say that the dressing for this roasted Brussels sprouts and pomelo salad is a rather unusual one, as it has to be boiled shortly unlike a regular oil and vinegar or yogurt dressing. It is more of a syrup than a salad dressing.

Give the sugar, star anise, cinnamon and water to a small pan and bring to a boil. Simmer for one minute, the syrup should become slightly thicker, but not too much. Remove from the heat, add the lemon juice and let cool shortly. Use the syrup to marinate the pomelo pulp segments for about 1 hour.

As we will not need all the syrup for the roasted Brussels sprouts salad, I followed Ottolenghi’s advice and used the leftovers to make a fruit salad. It was the best fruit salad I have ever made!

This is a repost from February 2015.

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roasted brussels sprouts salad 6 150x150 Roasted Brussels Sprouts Salad Recipe with Pomelo

Roasted Brussels Sprouts Salad Recipe with Pomelo

Share this on WhatsAppA light roasted Brussels sprouts salad recipe with pomelo and cinnamon dressing. Fresh and tangy, sweet and sour, hearty and satisfying, all… Meals Roasted Brussels Sprouts Salad Recipe with Pomelo European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100 g/ Ā½ cup sugar
  • 2 cinnamon sticks
  • 5 star anise pods
  • 3 tablespoons lemon juice
  • about 1/2 pomelo, 300 g/ 10.6 oz peeled pomelo segments
  • 750 g/1.7 lb brussels sprouts
  • 250 g/ 9 oz shallots
  • 3 tablespoons olive oil, divided
  • salt and pepper
  • some fresh chopped parsley or coriander

Instructions

Start by making the syrup and marinating the pomelo pulp segments.

Bring the sugar, 100 ml water, cinnamon and star anise to a simmer and cook for 1 minute, until the sugar dissolves. Remove from the heat and add 1 tablespoon lemon juice.

Peel the pomelo as described in the blog post and remove the membrane covering the pulp as well.

You need 300 g/2 cups bite-sized pieces of pomelo pulp, that was about Ā½ pomelo in my case. Pour the syrup over the pomelo and leave to marinade for 1 hour or so.

Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.

Wash the Brussels sprouts and trim the protruding stem. Remove the blemished outer leaves. Halve the sprouts if large, leave them whole if small. Peel the shallots and halve them (if too large) as well.

Place everything on a baking tray lined with parchment paper. Add 2 tablespoons olive oil, salt and pepper. Mix well with your hands to make sure that all the vegetables are coated with the oil.

Roast the Brussels sprouts and the shallots for about 20 minutes until golden brown but still retaining a bite. Let cool.

Drain the pomelo, reserving the marinade juices and remove the cinnamon and star anise.

Place the vegetables and the pomelo in a large bowl, add the rest of the lemon juice and 1 tablespoon olive oil and about 2-3 tablespoons of the sugar syrup. Adjust the taste with salt, pepper and maybe a little more of the marinade. Sprinkle with a little chopped parsley or coriander.

Use the leftover marinade to make this delicious Winter Fruit Salad.

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3 comments

Kathy @ Beyond the Chicken Coop 18/02/2019 - 15:48

What an interesting salad! I’ve never had a pomelo before but it sounds delicious. This looks lovely and healthy!

Reply
angiesrecipes 18/02/2019 - 16:44

Simple and delicious! I can’t get enough of roasted brussels sprouts these days šŸ™‚

Reply
Balvinder 20/02/2019 - 16:30

Iā€™m loving all the flavors here, it sounds like a dish that would be perfect to liven up a cold day!

Reply

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