Oven-Roasted Sunchoke and Brussels Sprout Hash with Cider-Mustard Glaze (40-Minute Vegetarian Side)
Crunchy-tender roasted sunchokes (Jerusalem artichokes) and caramelized Brussels sprouts get a glossy, tangy finish from an apple-cider and Dijon-mustard glaze. The dish balances a crisp exterior, tender interiors, and a bright sweet-tart glaze, finished with toasted hazelnuts for crunch and fresh parsley for lift.
Swap-ins are easy: if you can’t find sunchokes, use fingerling potatoes or baby Yukon Golds roasted until golden. For a nut-free version, replace hazelnuts with toasted pumpkin seeds or omit entirely. Use whole-grain mustard for extra texture or maple syrup instead of honey for a vegan glaze when swapping butter for olive oil.
Serve this as a colorful Thanksgiving or autumn dinner side with roasted poultry, glazed ham, or a winter grain bowl. It’s make-ahead friendly—roast a day ahead and reheat gently, then finish with the glaze and nuts just before serving to keep the crunch.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it.
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2
Trim the Brussels sprouts and cut any large ones in half. Scrub sunchokes and cut into 1–1.5 cm (about 1/2 inch) slices — leave smaller pieces whole.
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3
Toss the sunchokes and Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika on the sheet pan, arranging in a single layer.
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4
Roast for 20–25 minutes, tossing once halfway through, until edges are golden and vegetables are tender.
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5
While the vegetables roast, finely mince the shallot and garlic. Warm 1 tbsp butter in a small skillet over medium heat and sauté the shallot until soft, about 3 minutes, then add the garlic and cook 30 seconds until fragrant.
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6
Add 60 ml apple cider to the skillet and simmer until reduced by half, about 2–3 minutes. Stir in 1 tbsp Dijon mustard and 1 tbsp honey until smooth; remove from heat and stir in the juice of 1/2 lemon.
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7
Roughly chop the hazelnuts and toast them in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3 minutes. Transfer to a plate to cool.
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8
Place the roasted vegetables in a large bowl or return them to the warmed pan. Pour the cider-mustard glaze over and toss gently to coat.
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9
Scatter the toasted hazelnuts and chopped fresh parsley over the vegetables. Adjust seasoning with more salt or lemon juice if needed and serve warm.