Roasted Brussels Sprouts with Pomelo and Star Anise

INGREDIENTS 1/2 cup/100 g superfine sugar 2 cinnamon sticks 5 star anise pods 3 tbsp lemon juice 1 pomelo (2 lb/900 g in total; 10 1/2 oz/300 g after peeling and segmenting) 1 1/3 lb/600 g brussels sprouts,trimmed 9 oz/250 g shallots, peeled 5 tbsp/75 ml olive oil 2/3 cup/10 g cilantro leaves Salt and black pepper

DIRECTIONS 1. Place the sugar, 7 tbsp/100 ml water,the cinnamon, and star anise in a small saucepan and bring to a light simmer. Cook for 1 minute, stirring untilthe sugar dissolves,then remove from the heat, add 1 tablespoon ofthe lemon juice, and set aside to cool. 2. Peelthe thick skin offthe pomelo and discard. Divide into segments,release the flesh from the membrane,then break the flesh into bite-size pieces and putin a shallow bowl,taking care to remove allthe bitter white membrane. Once the syrup has cooled a little, pourit overthe pomelo. Leave to marinate for atleast 1 hour, stirring occasionally. 3. Preheatthe oven to 425ºF/220ºC. 4. Bring a large pan of salted waterto a boil, add the sprouts and shallots, and blanch for 2 minutes. Drain,refresh under cold water, and pat dry. Cutthe sprouts in two, lengthwise, and halve or quarterthe shallots (so thatthey are similarin size to the sprouts). Place everything in a bowl with 3 tablespoons ofthe oil, 1/2 teaspoon salt, and some black pepper. Spread out on a baking sheet and roastin the oven for about 20 minutes, untilthe sprouts are golden brown but stillretain a bite. Set aside to cool. 5. Before assembling the salad,remove and discard the cinnamon and star anise from the bowl. Drain the pomelo,reserving the juices. Just before serving, putthe shallots, sprouts, pomelo, and cilantro in a large bowl. Add the remaining 2 tablespoons oil,the remaining 2 tablespoons lemon juice, 1 tablespoon ofthe pomelo marinade juices, and 1/4 teaspoon salt. Gently mix,then check the seasoning—you might need to add anothertablespoon of the marinade—and serve

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