Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes I guess I have a 90% obsession with vegetables and healthy eating (the 10% I keep for indulgence). Continue reading

I am fascinated about nutrition and what it can do. On Saturday, I had a long conversation on the subject over a delicious Indian dinner. I was with my boyfriend and our friend Luca, who I learned is just as interested on the subject. On the other hand, this is the kind of conversation where I do not hear much on my boyfriend’s side as he does not seem to really care. By the way, he has a terrible and terribly boring diet.  Sometimes I wonder if my focus on food and nutrition is not increased by his lack of interest in what he ingests. I care about his health and I am a little of a teaser. I am someone who cannot stay one day without vegetables and this is a recipe I came up with, when I had lunch with my mother this last weekend. When we eat together, there’s always vegetables… and a little wine and that’s a moment where I really feel at home.

Roasted Jerusalem Artichoke Brussels Sprouts and Potatoes

Roasted Jerusalem Artichoke, Brussels Sprouts and Potatoes

Recipe for 4 as a side dish

Prep time: 15-20 min

Cook time: 40-45 min

 

Ingredients:

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

 

Recipe:

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.