We all need to eat our vegetables (even at Thanksgiving), so they might as well be delicious. Chef Michael Anthony of Untitled and Gramercy Tavern has us covered with this recipe he adapted exclusively for TT from his cookbook V Is for Vegetables. Roasted sunchokes are tossed with lightly wilted Brussels sprout leaves before getting hit with a bright, acidic red pepper sauce for our new favorite vegetable side.
Sunchokes, or Jerusalem artichokes, are covered in small knobs. Anthony recommends trimming off the knobs with a paring knife before adding to the pan, and then pulling them out once soft, likely before the sunchokes are ready. This way, the larger sunchokes can cook evenly.
To learn more, read “Chef’s Table.”
Roasted Sunchokes with Brussels Sprout LeavesRecipe adapted from 'V Is for Vegetables' by Michael Anthony
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 30 minutes
For the Red Pepper Sauce:
5 red bell peppers, stemmed and cored
½ cup olive oil
½ cup grapeseed oil
2 shallots, thinly sliced
½ garlic clove, minced
6 tablespoons red wine vinegar
2 tablespoons orange juice
1 teaspoon orange zest
Kosher salt, to taste
For the Roasted Sunchokes with Brussels Sprout Leaves:
5 large (12 ounces) sunchokes, trimmed
3½ tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 garlic clove, smashed
One 6-inch rosemary sprig
1 tablespoon unsalted butter
3 cups Brussels sprout leaves (from 1 pound Brussels sprouts)
1 shallot, minced
Lemon juice, to taste
1. Make the red pepper sauce: Thinly slice 1½ red peppers and set aside. Transfer the remaining peppers to a blender and purée until smooth. Strain through a fine-mesh sieve into a small saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally until reduced to ¼ cup, 8 minutes.
2. Meanwhile, in a medium saucepan, heat the oils over medium heat with the sliced peppers, shallots and garlic. Once bubbling, reduce the heat to medium-low and simmer, stirring occasionally, until the peppers are tender, 25 to 30 minutes.
3. Let cool slightly, then strain out the oil, reserving it. Transfer the cooked peppers to a blender with the reduced pepper juice, red wine vinegar and orange juice. Purée until smooth, then, with the motor running, slowly stream in the reserved oil until emulsified. Season with the orange zest and salt, then set aside.
4. Make the roasted sunchokes with Brussels sprout leaves: Preheat the oven to 375º. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Add the sunchokes and season with salt and pepper. Cook, turning as needed, until the sunchokes are lightly golden, 5 to 6 minutes.
5. Transfer the pan to the oven and roast, turning every 10 minutes, until tender, 20 to 25 minutes. Return the pan to the stove over medium heat and add the garlic, rosemary and butter. Baste the sunchokes until lightly glazed and fragrant, 1 to 2 minutes. Transfer to a cutting board and thickly slice crosswise.
6. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the Brussels sprout leaves and season with salt and pepper. Cook until lightly wilted, 1 minute. Add the shallot and cook, stirring often, until softened, 1 minute. Add the sliced sunchokes to the pan and cook until the leaves begin to brown, 1 to 2 minutes.
7. Stir in the remaining ½ tablespoon olive oil and season with lemon juice. Transfer to a platter and drizzle the red pepper sauce over top, then serve.
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