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Roasted Brussels Sprouts and Pummelo Salad

Yield: 4 Servings | Source:


For the Salad

  • 1/2 cup sugar
  • 1 cinnamon stick
  • 5 star anise (optional)
  • 1 Tbsp lemon juice
  • 1 large pummelo
  • 1 lb Brussels sprouts
  • 2 shallots
  • 3 Tbsp olive oil
  • large handful cilantro leaves
  • salt and fresh cracked black pepper

  • For the Dressing
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp reserved pomelo marinade
  • 1/4 tsp salt


  1. set oven to 425F
  2. Put the sugar, 7 tablespoons of water, the cinnamon stick and star anise in a small saucepan. Stir to dissolve the sugar, and then bring to a simmer. Cook gently for 1 minute, then take off the heat and add the lemon juice.
  3. Cut the thick skin off the pomelo, being sure to get off all the white part, and segment the fruit with a small serrated knife. Cut the fruit into bite sized pieces and put in a bowl.
  4. Pour the cooled syrup over the grapefruit and let sit for about an hour. After that, remove the cinnamon and anise, and strain the pomelo, reserving the liquid.
  5. Rinse and trim the stem ends off the Brussels sprouts. Peel and chop the shallots into bite sized pieces. Lay the sprouts and the shallots out on a baking sheet. Toss with 3 tablespoons of the oil, 1/2 teaspoon of salt, and black pepper to taste. Roast for about 20 minutes, and then set aside to cool.
  6. Make the dressing by whisking together all the ingredients. Put the sprouts and shallots, along with the pomelo and cilantro, in a large salad bowl.
  7. Serve right away.