This is a great weeknight dinner: simple to make and very flavorful. We enjoyed ours with some firm tofu and rice, though it would be great with chicken or pork too. Roasting brussels sprouts under high heat caramelizes the outer leaves, making them more palatable to folks who don’t usually enjoy these miniature cabbages. Sunchokes, also called Jerusalem artichokes, are a relative of the sunflower and have a mild flavor that soaks up the bright ginger and lime in this dish.

Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

1 pound Brussels sprouts, bases trimmed and sprouts halved
1 pound Sunchokes, scrubbed and cut into small bite sized pieces
3 garlic cloves, minced
1 small red onion, sliced
2 tablespoons canola oil
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon salt (or to taste)
1 tablespoon fresh grated ginger
2 limes, zest and juice
1/4 cup peanuts, lightly crushed
1/2 cup cilantro leaves

1. Preheat oven to 400°. In a mixing bowl, toss brussels sprouts, Sunchokes, garlic, onion, oil, chili powder, coriander, and salt until the vegetables are well coated with oil and spices. Spread on a sheet tray and roast for 20 minutes or until the Sunchokes are easily pierced with a fork- the finished texture should be similar to a roasted potato.
2. Remove vegetables from the oven and place back in a mixing bowl. Add grated ginger, lime zest and juice and carefully toss.
3. To serve, top brussels sprouts and Sunchokes with crushed peanuts and cilantro.