Brussels Sprouts and Sunchoke Salad
Prep time
Cook time
Total time
Roasted Bruseels sprouts and sunchoke salad with venison and a maple-mustard dressing.
Serves: 4 as a side dish
  • any leftover protein (I used venison, but you can use beef, pork, chicken, or just leave it as a vegetarian/vegan dish)
  • 2 tablespoons olive oil or butter
  • 1 pint sunchokes, cleaned, trimmed and thinly sliced
  • 1½ cups brussels sprouts, cleaned, trimmed and thinly sliced (reserve any loose leaves to put on the salad later on)
  • 2 sprigs rosemary
  • ¼ teaspoon kosher salt
  • pinch ground black pepper
  • 2 tablespoons grainy mustard
  • 2 teaspoons maple syrup
  • juice of ½ a lemon
  • shaved Parmesan or aged cheddar cheese (optional)
  1. Preheat your oven to 375 degrees F. Heat your oil or butter in a heavy-bottomed pan over medium-high heat, then add in your protein and cook until browned and caramelized, about 2 minutes (unless you are using bacon, then just cook until crisp). Remove with a slotted spoon, place on a plate lined with paper towel and set aside.
  2. Add in another tablespoon or two of oil or butter, then add in your thinly sliced sunchokes over medium-high heat. Cook until blistered and becoming slightly tender, about 6-8 minutes, then add in the thinly sliced Brussels sprouts (but save some raw leaves for a pretty finishing touch). Toss in the rosemary, salt, and pepper, stir to combine, and allow to cook for an additional 6-8 minutes, until almost completely tender. Add in the meat, whisk together the mustard, maple syrup, and lemon juice, and toss to combine. Place in the oven and cook for 8-10 minutes, until everything is tender and warm.
  3. Remove the pan from the oven, toss with the raw Brussels sprouts leaves and cheese, adjust seasonings as desired, and serve warm (although this tastes great reheated for lunch the next day or for breakfast with a fried egg on top, too).
Recipe by The Crepes of Wrath at