Crispy Brussels Sprouts with Sunchokes, Pecorino & Olives

Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
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Crispy Brussels Sprouts with Sunchokes, Pecorini & Olives

Crispy Brussels Sprouts with Sunchokes, Pecorini & Olives

Tenacious Tuber

Containing high levels of inulin, a nondigestible fiber, Jerusalem artichokes are a powerful means to promote proper digestion. The fructans in the fiber help feed the beneficial bacteria in the gut, thus helping them multiply and keeping bad bacteria at bay. Research has shown that consuming foods that promote healthy digestion may have a protective effect against cancer cell growth in the colon.

  • Duration
  • Prep Time
  • 8 to 10Servings

Ingredients

  • 1 lb Brussels sprouts, trimmed

    6 oz Jerusalem artichokes, scrubbed and sliced into 1/4-inch rounds (see note)

    ¼ cup pitted Castelvetrano olives (or other green olives), halved

    2½ tbsp olive oil

    2 tsp chopped fresh thyme

    ½ tsp sea salt

    ¼ tsp ground black pepper

    1 tsp fresh lemon zest + 11/2 tbsp fresh lemon juice

    ½ cup Pecorino Romano cheese shavings

Preparation

1. Up to 4 days in advance, prep the Brussel sprouts. Cut the sprouts in half through the root end. Cut the sprouts into thin slices, about ¼ inch thick, through the root end. Store sprouts and any leaves that have fallen off in an airtight container or zip-top bag in the crisper drawer for up to 4 days. Be sure to pat dry with paper towels if the sprouts are wet from washing.

2. 1 hour before serving, toss sprouts, artichokes, olives, oil, thyme, salt and pepper together on a rimmed baking sheet and arrange in an even layer. Preheat oven to 425°F.

3. 25 minutes before serving, roast vegetables, stirring occasionally with a spatula, until leaves are tender and browned in places, about 25 minutes. Toss vegetables with lemon zest and juice and sprinkle with cheese. Note: If you’re slicing the Jerusalem artichokes more than 1 hour or so in advance, place the slices in a bowl with water and a squeeze of lemon juice or dash of vinegar; otherwise they’ll brown. Pat them dry before roasting.

Note: If you’re slicing the Jerusalem artichokes more than 1 hour or so in advance, place the slices in a bowl with water and a squeeze of lemon juice or dash of vinegar; otherwise they’ll brown. Pat them
dry before roasting.

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 76
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 2 mg
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 206 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 2.5 g
  • Polyunsaturated Fat Content: 0.5 g