Sunchokes (also known as Jerusalem artichokes) and Brussels sprouts make quite the combination. Sunchokes are a brown color with a lumpy appearance which makes them resemble fresh ginger. They are actually a tuber and a member of the sunflower family; the name is derived from the Italian “girasole,” which means sunflower. When roasted, thay have a potato-like texture but a sweeter taste. Put together with Brussels sprouts you really have something different and “yummy.”
1 pound sunchokes, well-scrubbed
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 pound Brussels sprouts, trimmed (To trim Brussels sprouts, peel off the tough outer leaves, cut a thin slice off the bottom, then cut an “X” into the bottom.)
Preheat the oven to 400 degrees. Cut the sunchokes into pieces about the size of the Brussels sprouts. Combine the oil and garlic in a saucepan. Cook over low heat until the garlic is fragrant, about 5 minutes. Add the sunchokes and Brussels sprouts and toss to coat. Transfer to a baking sheet and roast, tossing occasionally, until well-browned and very tender, about 25 minutes. Serves six.
