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Recipes

December 1, 2022


Roasted Brussel Sprouts with Pink Grapefruit & Coriander


Vibrant, colourful and packed with fresh flavours, a very versatile and easy side dish, served warm or at room temperature it is sure to become a favourite for any occasion.


SERVES 4 as a side

Prep. time: 20 mins

Cooking time: 30 mins


Ingredients

  • 50 grams sugar

  • 1 cinnamon stick

  • 2 star anise

  • 3 cardamom pods

  • 20 ml red wine vinegar

  • 2 pink grapefruits

  • 400 grams Brussel sprouts trimmed

  • 200 grams shallots or small red onions

  • 40 ml olive oil

  • 20 grams coriander leaves picked

  • ½ a green jalapeno chili thinly sliced

  • Salt & pepper


Instructions

1. Place the sugar, cinnamon stick, star anise and cardamom in a pot add 50 ml water and bring to a light simmer until the sugar had dissolved. Remove from the heat add the vinegar and set aside to cool.

2. While the syrup in cooling cut the top and bottom of the grapefruit, place flat on a chopping board and using a sharp knife follow the shape of the fruit to remove the peel and all the white bitter pit. Repeat with the other grapefruit.

3. Cut into segments, slicing between the membrane and cut in half. Place the grapefruit pieces in the syrup and allow to marinade for at least 1 hour.

4. Preheat the oven to 200° fan.

5. Meanwhile bring a pot of salted water to the boil. Blanch the sprouts and onions for exactly 2 minutes. Drain and refresh under cold running water pat dry.

6. Cut the sprouts in half and the onions in half of quarters so they are a similar size to the sprouts.

7. Gently toss in the oil with a generous grind of salt and pepper. Transfer to a parchment lined baking tray in one layer, do not over crowd and roast for 20 mins by which time the vegetables will be cooked but still retain a nice bite.

8. Remove from the oven and allow to cool for 10 minutes.

9. To serve, remove the grapefruit from the syrup and reserve the latter.

10. Gently toss the vegetables with the marinated grapefruit and coriander leaves and 3 teaspoons of the reserved syrup. Season to taste.

11. Transfer to a serving platter and top with the chili slices.


Chef's tips: 

  • Quick blanching any green vegetable is a brilliant way to lock in the bright green colour that will give the final dish a beautiful appetizing look.

  • Do not throw away the extra syrup it’ll make a lovely addition to fruit salad, drizzled over a madeira cake or my favourite, added to a nice G&T

  • If making the salad ahead and serving it a room temperature, refrain from adding the coriander and do so just before serving.



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