Roasted Brussels Sprouts and Jerusalem Artichokes with Balsamic Reduction

  • Brussels sprouts
  • Jerusalem artichokes
  • Olive oil
  • Balsalmic vinegar (80ml, reduced to 30 or 40ml)
  • Salt and ground pepper

Preheat oven to 200ºC

Wash brussels and remove and wilted leaves. Slice in half sprouts which are larger in diameter than a 2 pence coin. Clean and peel jerusalem artichokes as best you can. Cut them into nice bite sized chucks. Spread brussels sprouts and artichokes onto separate tins or trays and drizzle liberally with olive oil. Season with salt and pepper. Bake for 30 minutes  to an hour. Let the brussels sprouts bake until they begin to brown. Some leaves might burn a tiny bit. That’s ok. Artichokes will probably be ready long before brussels.

While everything is in the oven, you can make the balsamic reduction by simmering about 80 ml (two fingers height in small glass) of balsamic vinegar until it becomes syrupy. (Liquid should reduce by half or more.) You can also just buy a bottle of “balsamic glaze”. I usually don’t buy the glaze, because they add sugar to them. But it still tastes great.

Combine the roasted vegetables and pour the reduction over them. You may want to add more olive oil, salt and pepper.