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.
- 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.