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1
Pre-heat oven to 425 degrees.
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2
Use a large roasting pan (one big enough to hold all the ingredients). Cut brussel sprouts in half. In a bowl large enough to hold the sprouts, whisk together 2 tablespoons of maple syrup, 1/4 cup of olive oil, 1 teaspoon of cayenne (or use 1 serrano pepper finely diced or 1 to 2 teaspoons of sriracha), juice of 1 lemon, 1 tablespoon of dijon mustard, garlic, salt and pepper to taste. Toss brussel sprouts into bowl and mix together well. Transfer sprouts to roasting pan, add thyme and put in oven. Cook for 15 to 20 minutes.
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3
While brussel sprouts are roasting, cut sunchokes into 3/4 inch pieces (no need to remove skins but do make sure to get any dirt off of them). Place sunchokes in medium saucepan of boiling water for 15 minutes. Remove sunchokes, drain and return to saucepan to make sure they are dry.
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4
Remove pan in which brussel sprouts have been roasting and make room for sunchokes and sausage. Add sunchokes and drizzle with remaining olive oil (use more if needed), salt, pepper and finely chopped rosemary.
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5
While sunchokes are boiling, place sausage links in skillet and cook over medium high heat enough to brown each side. Remove sausage from pan and slice into quarter to half inch rounds.
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6
Add sausage with sunchokes to roasting pan.
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7
Cook for another 15 to 20 minutes until brussel sprouts are very tender.
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8
If brussel sprouts are tender but are not browned and caramelized (a possibility because of the marinade), turn oven to broil. Put entire dish under broiler for 3 to 5 minutes until sprouts threaten to but do not burn.
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9
Remove from oven, serve over quinoa or rice with a dash of chopped parsley sprinkled over the top. Add sriracha if you like and perhaps a squeeze of lemon.
