Best Crispy Jerusalem Artichokes With Roasted Garlic Rosemary Recipes

Rosemary-Roasted Jerusalem Artichokes and Tomatoes image

Provided by Barb G.

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
Scrub chokes and cut into 1 1/4 inch pieces.
In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
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.
Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just Transfer to serving dish and serve.

Nutrition Facts : Calories 111.2, Fat 1.8, SaturatedFat 0.2, Sodium 154.2, Carbohydrate 22.7, Fiber 2.7, Sugar 12.4, Protein 2.9

Oven-Roasted Jerusalem Artichokes image

Provided by Chuck Hughes

Categories Artichoke

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

1 pound/ 450 g jerusalem artichoke
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

Preheat the oven at 350 degrees F.
Cut the artichokes in half.
In a bowl, mix everything together.
Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 0.2