Brussels sprouts, cranberries and chestnuts are a tried and tested combination that go perfectly together. Adding roast Jerusalem artichokes makes this vegetarian main or side dish even better.
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 it’s the start of winter so the hardy Jerusalem artichokes will be featuring a lot over the coming months. 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?
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 option.
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.
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 and is 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.
Here’s how to make Brussels sprouts, cranberries and chestnuts with roast Jerusalem artichokes:
Serves 6 as a side dish
- 700g Jerusalem artichokes, washed well
- 350g Brussels sprouts
- 1 onion, sliced
- 2 cloves of garlic, chopped
- Olive oil
- Sea salt and pepper
- 200g fresh or frozen cranberries
- 180g cooked chestnuts, broken into pieces
- 1 tbsp balsamic vimegar
- Preheat the oven to 200°C (fan)/220°C/gas mark 7.
- Next prepare the 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. Chop in half if you have any large ones. Place in a large baking dish.
- Remove any damaged leaves from the outside of the sprouts and discard. Slice in half if you have any large ones.
- Add the onion and garlic and drizzle with 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 the cranberries and chestnuts for the final 5-10 minutes of cooking to heat through.
- When ready to serve stir through the balsamic vinegar.
If you’re looking for more Jerusalem artichoke ideas you might like to try one of the following: