Go Back
+ servings
sprouts and jerusalem artichokes in bowl

Roast Brussels sprouts and Jerusalem artichokes with cranberries and chestnuts

Mandy Mazliah
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.
No ratings yet
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine British
Servings 6
Calories 196 kcal


  • 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 tablespoon 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.


Nutritional information is approximate and is intended as a guide.


Calories: 196kcalCarbohydrates: 45gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 22mgPotassium: 935mgFiber: 6gSugar: 15gVitamin A: 491IUVitamin C: 72mgCalcium: 56mgIron: 5mg
Keyword roast brussels sprouts
Tried this recipe?Let us know how it was!