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Brussels sprouts and cranberries are a tried and tested combination. Adding chestnuts and Jerusalem artichokes adds the wow factor to this vegetarian main or side dish.

Roast Brussels sprouts and Jerusalem artichokes with cranberries and chestnuts

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.
Course Side Dish
Cuisine British
Keyword roast brussels sprouts
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Mandy Mazliah

Ingredients

  • 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
Metric - US Customary

Instructions

  1. Preheat the oven to 200°C (fan)/220°C/gas mark 7.
  2. 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.

  3. Remove any damaged leaves from the outside of 350g Brussels sprouts and discard. Slice in half if you have any large ones.

  4. Add 1 sliced onion and 2 cloves chopped garlic and drizzle with 1-2 tbsp olive oil. Toss to mix.

  5. 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.
  6. Add 200g cranberries and 180g cooked chestnuts for the final 5-10 minutes of cooking to heat through.

  7. When ready to serve stir through 1 tbsp balsamic vinegar. Serve hot.