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.
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.
- 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