Roasted Brussels sprouts with pomelo and star anise from Plenty More (page 182) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.170 in the US edition. See recipe for variations.

  • Ganga108 on March 02, 2022

    Some dishes need a tangy dressing – salads appreciate it, and Brussels Sprouts really pick themselves up when they come within cooee of a tangy dressing. Brussels Sprouts are roasted and served with a dressing made with preserved lemons and spring onions. If it is the season, we toss in cumquat juice and peel as well. This salad is AMAZING.

  • chezmaryb on February 13, 2021

    Delicious and fairly easy. Flavor is similar to the other pomelo salad in this book. My brussel sprouts needed a little extra time roasting

  • wcassity on December 06, 2020

    Nice flavors. A little bit on the sweet side. And the roasted brussels sprouts get soggy in the finished dish.

  • dinnermints on March 23, 2016

    Fantastic flavors. I used one less tablespoon of olive oil for roasting, and that worked out fine.

  • moppe on November 07, 2015

    Delicious, love the grapefruit marinated in the star anise and cinammon syrup. Works great with brussels sprout. Will make again.

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