I guess I have a 90% obsession with vegetables and healthy eating (the 10% I keep for indulgence). Continue reading
Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes
Recipe for 4 as a side dish
Prep time: 15-20 min
Cook time: 40-45 min
340 g Brussels sprouts
340 g Jerusalem artichoke
400 g waxy potatoes
3-4 garlic cloves
2 tsp fresh thyme leaves
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp hazelnut oil
2 tbsp roasted roughly chopped hazelnuts
Salt and pepper
Heat oven at 190°C.
Remove any yellowish leaves from the Brussels sprout and cut them in half. Cut the Jerusalem artichoke in half lengthwise and repeat the action with each half. Cut the potatoes into roughly the same size as the Jerusalem artichoke.
Place the vegetables in a baking tray and add 2 tbsp olive oil with salt and pepper to taste. Toss and place in the oven. Cook for 20 min, toss the vegetables and cook for another 20-25 min.
Meanwhile, in a bowl mix the hazelnut oil, the rest of the olive oil, the lemon juice salt and pepper.
Once the vegetables are ready, remove them from the oven, sprinkle the thyme leaves add the dressing and finally the chopped hazelnuts. Toss and serve warm either alone or as a side dish.