Ingredients
-
2
-
6
-
1
-
2
-
1
-
1/2
-
1/4
-
6
-
-
-
-
-
-
-
Directions
Rosemary-Roasted Jerusalem Artichokes and Tomatoes,Oven roasting softens Sunchokes and addd a caramelized flavor that is enhanced by the rosemary, green onions and tomatoes.,This was delicious, and so simple. We had never had sunhokes, much less cooked them. Our neighbor grew a bunch and gave some to us. This recipe appealed to me because I love rosemary. Wow, what a wonderful dish. So flavorful. We also had homegrown tomatoes which were superb! Thank you!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees; Spray Jellyroll Pan With Cooking Spray or Line With Release Foil For Easy Cleanup. |
|
2
Done
|
Scrub Chokes and Cut Into 1 1/4 Inch Pieces. |
|
3
Done
|
in Pan Toss Sunchokes, Tomatoes, Garlic, Rosemary, Oil, Salt & Pepper; Then Arrange Sunchokes Around Edge of Pan and Tomatoes in Center. |
|
4
Done
|
Roast Vegetables For 20 Minutes; Gently Stir in Green Onions Into Sunchokes and Continue to Roast Until Chokes Are Tender and Browned About 10 Minutes Longer. |
|
5
Done
|
Cool Roasted Vegetables 10 Minutes, If You Wish to Remove Skin from Tomatoes( Discard Skin) or Just Transfer to Serving Dish and Serve. |
