Mustard-Glazed Jerusalem Artichokes and Brussels Sprouts

Adapted from “Everyday Food” by Bridget Meigs

INGREDIENTS

Vinaigrette

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons grainy mustard
• 2 tablespoons packed light-brown sugar
• 2 teaspoons apple cider vinegar
• 1 teaspoon salt
• 10–12 Brussels sprouts, bottoms removed, outer leaves removed, and cut in half lengthwise
• 3–4 Jerusalem artichokes, scrubbed and cut into 1/2 inch chunks
• 3 cloves garlic, peeled and quartered

PREPARATION

1. Preheat oven to 400 °F.
2. Whisk together oil, mustard, sugar, vinegar, and salt.
3. In a large mixing bowl, toss the sliced Brussels sprouts, Jerusalem artichokes, and garlic with the vinaigrette.
4. Arrange vegetables in a single layer on a cookie sheet or roasting pan and cover with aluminum foil.
5. Roast for 30 minutes, then remove the foil and turn on the broiler.
6. Broil for 5 minutes or until the vegetables start to brown.
7. Remove from heat and serve warm.

Serves 3–4 as a side dish. Prep time, 5 minutes; cook time, 35 minutes