Roasted Cauliflower, Brussels Sprouts, and Jerusalem Artichoke

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

This oven-baked cauliflower, Brussels sprouts, and Jerusalem artichoke side dish is perfect for any meat dish. Drizzle the chopped vegetables with vegetable oil and season with salt. Bake in the oven until crisp, bringing out the natural, unseasoned flavors of the vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 head of cauliflower, cut into small florets
2 cups Brussels sprouts, halved
220 g Jerusalem artichoke, peeled and cut into 2.5 cm cubes.
1/4 cup chopped chives

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large bowl, combine all the vegetables, drizzle with olive oil, and season generously with salt. Arrange the vegetables on a baking sheet in an even layer, not crowding them but keeping them close together. Use two baking sheets if necessary.

Place the vegetables in the preheated oven. After 15 minutes, stir the vegetables to ensure they brown on all sides and rotate the pan to ensure even cooking. Repeat this process after another 15 minutes.
Roast the vegetables for another 15-20 minutes, or until golden brown and smelling almost like popcorn! Check for doneness by tasting a few pieces. If they're not quite crispy, roast them for a few more minutes. Season with salt if needed. Transfer to a serving platter, sprinkle with chives, and serve immediately.

Categories:

recipe / Main courses / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Brussels sprouts dishes / Anne Burrell

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