Roasted Jerusalem Artichokes and Brussels Sprout Leaves

Categories: Vegetables

Ingredients

• 5 large Jerusalem artichokes (aka sunchokes)
• 3 1/2 Tbsp. olive oil, divided use
• Salt and pepper, to taste
• 1 clove garlic, smashed
• 1 small sprig rosemary
• 1 Tbsp. butter
• Brussels Sprouts, trimmed and leaves separated to make 3 cups
• 1 shallot, minced
• lemon juice

Directions

1. Heat oven to 375 degrees. Cut knobs off Jerusalem artichokes. Reserve cut-off pieces.
2. Heat 1 Tbsp. of the oil in an oven-safe skillet over medium-high heat. Add the cut-off pieces and the larger sunchoke pieces, salt and pepper, and cook until brown all over, about 6 minutes, removing the smaller pieces as they soften. Then transfer pa to oven and roast tender, about 30 minutes, turning after 10 minutes for even browning.
3. Remove skillet from oven and put it on a burner over medium heat. Add garlic, rosemary and butter. using a spoon. baste the sunchokes until they are lightly glazed and light brown all over.
4. Transfer to a cutting board and thickly slice

5. crosswise.

6. Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the Brussels sprout leaves, salt and pepper, and cook for about a minute, stirring constantly. Add shallots, cook for 1 minute, stirring.
7. Add sunchokes and cook until the Brussels sprout leaves are brown in places and crisp-tender, about another minute. Season with lemon juice and stir in the remaining 1/2 Tbsp. oil.

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