Rosemary-Roasted Jerusalem Artichokes and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Oven roasting softens Sunchokes and addd a caramelized flavor that is enhanced by the rosemary, green onions and tomatoes. Ingredients:
2 lbs jerusalem artichokes |
6 ripe plum tomatoes, halved crosswise |
1 teaspoon crushed rosemary |
2 garlic cloves, finely chopped |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
6 green onions, cut into 1-inch lengths |
Directions:
1. Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
2. Scrub chokes and cut into 1 1/4 inch pieces.
3. In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
4. 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. Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just Transfer to serving dish and serve.
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