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Brussels Sprouts, Cranberries and Chestnuts with Roast Jerusalem Artichokes
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.

And that’s the problem with Jerusalem artichokes – what on earth do you do with them?

My favourite way to cook them is to roast them, ideally with the skin left on. They roast really well and the insides go really soft. They taste good on their own but I tend to find there’s only so many of them that I can manage in one go. It’s also worth mentioning that some people suffer terrible wind after eating them!

Paired with roasted Brussels sprouts (which is, like the artichokes, the best way to cook them in my opinion), sweet festive cranberries and chestnuts, this is a great veggie option.

Ingredients
  • 700g Jerusalem artichokes, washed well
  • 350g Brussels sprouts
  • 1 onion, sliced
  • 2 cloves of garlic, chopped
  • Olive oil
  • Sea salt and pepper
  • 200g fresh or frozen cranberries
  • 180g cooked chestnuts, broken into pieces
  • 1 tbsp balsamic vimegar
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