Roasted Brussels Sprouts and Sunchokes with Lime and Peanuts

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.

Brussels Sprout and Leek Tartines

Brussels sprout and leek tartine

I need to make a confession. One of my favorite foods in the world is toast. It is such a humble food, yet so filling and satisfying. Part of its beauty is that it’s the perfect vehicle for an infinite number of flavor combinations.

This recipe is an adaptation of one of my favorite weekday go-tos: melted leeks and ricotta on toast. Did you know that some people have a genetic predisposition to dislike the flavor of Brussels sprouts? It’s caused by a gene that makes people particularly sensitive to bitter flavors! Luckily, the method for cooking Brussels sprouts in this recipe emphasizes their inherent sweetness. If you like Brussels sprouts, then you can revel in the fact that every time you eat them, you are benefiting from their high levels of vitamins C and K. Really truly can’t stand Brussels sprouts? Leave them out! This recipe is great with just leeks and ricotta. Feeling adventurous? Top your toast with a fried egg! This recipe would make a lovely light dinner for two or you can use a baguette instead and have little appetizers for a dinner party.

1 crusty loaf of bread (I used Grand Central Bakery’s Como)
1 container of ricotta (or make your own)
1 large leek, cleaned and thinly sliced white and light green parts
2 large handfuls of Brussels sprouts, thinly sliced
1 tablespoon olive oil or butter
A healthy pinch of red chili flakes
Salt to taste
Optional: fried eggs to top the toasts

1. In a large sauté pan, heat the oil or butter over medium heat, then add the leeks. Lower the heat to medium-low and sweat the leeks for about 3 minutes.
2. Add the Brussels sprouts and raise heat to medium high. Cook the mixture until the leeks are translucent and the Brussels sprouts are beginning to Carmelize. Once there, remove the veggies from the heat and stir in chili flakes. Taste and add salt to your liking.
3. Cut thick slices of bread about 1 inch thick and toast to your liking. While still warm, spread a heaping spoonful of ricotta over the toast. Gently spoon the veggies over the ricotta and top with a fried egg if you’d like. Bon Appetit! After school snack