Roasted Cauliflower, Brussels Sprouts and Sunchokes

Roasted Mixed Veggies

Roasted Cauliflower, Brussels Sprouts and Sunchokes
From Anne Burrell

HAPPY FARMERS MARKET SEASON!!!!!!!!!!!!!!  Forget Christmas, farmers market season might just be the most wonderful time of the year.  Fresh, beautiful, bountiful produce, covered in dirt instead of wax and pesticides.  Like kids that mark summer’s open and close by the schedule of their neighborhood pool, our summer officially begins when the local farmers markets open their doors…err…booths.  Chicago’s biggest market, the Green City Market, opened last weekend, and the rest of the awesome neighborhood markets will be following suit over the next few weekends.

One of our favorite things to do at the market is pick something we’re unfamiliar with, bring it home, and try to find a recipe for it.  For example, until a few weeks ago, we had never tried using, or even recalled eating, a sunchoke, also known as a Jerusalem artichoke.  Bearing zero resemblance to an artichoke, they are actually the roots of sunflower plants, so they are more similar in taste and texture to a potato.  Technically their season is October through April, but it sounds like they are grown year round, or at the very least the late season ones may be at the market these first few weekends.  Regardless, you can be sure we’ll keep our eye out, because we’ll take any excuse to make this awesome and unique side dish again.


  • 1 head cauliflower, cut into bite-sized florets
  • 1 pint Brussels sprouts, stems removed, cut in half
  • 1/2 lb sunchokes (Jerusalem artichokes), scrubbed and cut into bite-sized cubes (err on the smaller side, to ensure they cook through, no bigger than 1/2-inch cubes)
  • olive oil
  • salt
  • 1/4 cup chives, chopped


  1. Preheat oven to 375 degrees.
  2. Place veggies in a large bowl and toss with olive oil, to coat.
  3. Sprinkle with a generous pinch of salt.
  4. Spread veggies out in a single layer on a baking sheet.  You’ll probably need 2 baking sheets, because the single layer part is pretty imperative.
  5. Roast for 45-50 minutes, tossing and rotating the baking sheets every 15 minutes.  After 45 minutes taste and see if they are cooked though – if not, continue cooking and checking every 5-10 minutes.
  6. Serve, topped with chives and additional salt, to taste.

Serves 4-6.

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One Response to Roasted Cauliflower, Brussels Sprouts and Sunchokes

  1. Doreen Dodero says:

    Interesting! I am now on the look-out for sunchokes. Maybe it will catch on and become the next big vegetable on menus.

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