Roasted Jerusalem artichokes, Brussels sprouts, cranberries and chestnuts go perfectly together. This easy recipe makes a perfect festive side dish.
If you get a vegetable box or bag delivered every week you’ll probably have had either Brussels sprouts or Jerusalem artichokes – or perhaps both – included recently.
It’s coming up to Christmas so the Brussels are obligatory. And at the start of winter the hardy Jerusalem artichokes tend to feature a lot. In fact by last week I already had two bags of them in the fridge that I hadn’t got around to using.
And that’s the problem with Jerusalem artichokes – what on earth do you do with them?
How to cook Jerusalem artichokes
Apart from making Jerusalem artichoke soup my favourite way to cook them is to roast them, ideally with the skin left on.
They roast really well and the insides go really soft. They taste good on their own but I tend to find there’s only so many of them that I can manage in one go.
It’s also worth mentioning that some people suffer terrible wind after eating them!
Paired with roasted Brussels sprouts (which is, like the artichokes, the best way to cook them in my opinion), sweet festive cranberries and chestnuts, this is a great veggie Christmas side dish.
Chestnuts are one of my all-time favourite things to eat in winter. Adding them to this dish adds a valuable source of vegetarian protein, although chestnuts contain quite a bit less protein than other nuts, for example almonds.
A great veggie Christmas side dish
This dish makes a brilliant vegetarian side dish with a Christmas dinner.
The contrast of the yellow artichokes, the green sprouts and the bright red cranberries looks so festive.
It’s a good way to serve Brussels sprouts to make them more interesting. Plus it’s also a great way to use up veggies lurking at the bottom of the fridge.
Served with potatoes, green vegetables and perhaps some roasted cauliflower it becomes the centrepiece of the meal.
More Jerusalem artichoke recipes
More Christmas inspiration
Pin roasted Jerusalem artichokes and Brussels sprouts with cranberries and chestnuts for later
How to make roast Brussels sprouts and Jerusalem artichokes with cranberries and chestnuts
There’s a bit of prep involved with getting the Brussels sprouts and Jerusalem artichokes ready to be roasted. However, once they’re in the oven this is an easy dish that comes together quickly at the end.
The addition of balsamic vinegar to the roast Brussels sprouts adds a lovely tangy sweetness to the dish that goes perfectly with the tart cranberries.
Roast Brussels sprouts and Jerusalem artichokes with cranberries and chestnuts
- 700 g Jerusalem artichokes washed well
- 350 g Brussels sprouts
- 1 onion sliced
- 2 cloves of garlic chopped
- Olive oil
- Sea salt and pepper
- 200 g fresh or frozen cranberries
- 180 g cooked chestnuts broken into pieces
- 1 tbsp balsamic vinegar
Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Next prepare the 700g Jerusalem artichokes. You can peel them if you want to but it's not essential and I don't usually bother. Be sure to wash them thoroughly, scrubbing off any mud if needed. Chop in half if you have any large ones. Place in a large baking dish.
Remove any damaged leaves from the outside of 350g Brussels sprouts and discard. Slice in half if you have any large ones.
Add 1 sliced onion and 2 cloves chopped garlic and drizzle with 1-2 tbsp olive oil. Toss to mix.
Roast for 20 minutes, stir well and then return to the oven for a further 20 minutes or until the sprouts and artichokes are cooked through.
Add 200g cranberries and 180g cooked chestnuts for the final 5-10 minutes of cooking to heat through.
When ready to serve stir through 1 tbsp balsamic vinegar. Serve hot.
If you like this you might also like this garlic roasted Brussels sprouts recipe.
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