Roasted Sunchokes + Brussels Sprouts with Bacon, Toasted Pecans + Maple Syrup

Small Restaurant
Photo courtesy of Fearrington Village

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8 servings

  • ⅔ cup sunchokes
  • ⅔ cup brussels sprouts, cut in half
  • ⅔ cup delicata squash, cut in half lengthwise, seeds removed
  • ½ cup bacon, cooked and cut into lardons
  • ½ cup toasted pecans
  • 2 tablespoons parsley, chopped
  • 1 tablespoon sage, chopped
  • 2 tablespoons vegetable oil, plus extra for cooking
  • Salt and pepper to taste
  • 1 cup breadcrumbs, toasted
  • ½ cup Parmesan cheese
  • 2 tablespoons chives, chopped
  • Dressing
  • 2 tablespoons sherry vinegar
  • 2 tablespoons maple syrup
  • ⅓ cup olive oil
  • 1 tablespoons whole grain mustard
  • 1 tablespoons horseradish
  1. Pre-heat oven to 350 degrees.
  2. Coat sunchokes in vegetable oil; season with salt and pepper. Place in oven and bake until a skewer can go all the way through, approximately 20-25 minutes.
  3. Place squash cut side down and slice, making a half moon shape ¼ inch thick. Brush with oil and season with salt and pepper. Bake for 15 minutes.
  4. Blanch the Brussels sprouts in salted, rapidly boiling water for 3-5 minutes. Remove from the pot and place into ice water.
  5. Combine breadcrumbs, parmesan cheese, and chives and set aside.
  6. Combine all the ingredients for the dressing.
  7. Once the sunchokes are cooked, allow them to cool and then cut in half. Sear the sunchokes, squash and brussels sprouts in vegetable oil on medium-high heat for 5-7 minutes or until golden brown.
  8. Remove items from the heat and place into a mixing bowl. Add bacon, chopped herbs and toasted pecans and mix thoroughly. Pour dressing on top while still warm. Place in serving dish and top with breadcrumb mixture.
  • from Executive Chef Colin Bedford of The Fearrington House Restaurant

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