CHILI ROASTED SUNCHOKES & PARSNIPS

CHILI ROASTED SUNCHOKES & PARSNIPS image

Yield 4 SERVINGS

Number Of Ingredients 7

APPROX 2 CUPS SUNCHOKES (JERUSALEM ARTICHOKES) CUT INTO CUBES APPROX 3/4 INCH
1 PARSNIP CUT INTO ''CUBES" APPROX 3/4 INCH THICK
1 TSP CHILI POWDER
1 TSP LEMON JUICE
1 1/2 TBSP OLIVE OIL
1/4 TSP SALT
1/8 TSP CRACKED PEPPER

Steps:

PREHEAT OVEN TO 450* PLACE THE "CUBED" OR APPROXIMATE CUBED SUNCHOKES AND PARSNIPS INTO A MEDIUM BOWL. ADD THE LEMON JUICE, OLIVE OIL, SALT & PEPPER. STIR TO COMBINE AND COAT WELL. POUR THE MIXTURE ONTO THE CENTER OF A LARGE PIECE OF PARCHMENT PAPER, ROLL THE TOP AND SIDES TO SEAL. PLACE ON A LARGE COOKIE SHEET AND ROAST FOR 40-45 MINUTES, OR UNTIL THE VEGETABLES ARE TENDER AND SLIGHTLY CARAMELIZED. (THE PARCHMENT PAPER WILL BE JUST STARTING TO BROWN AND YOU WILL SEE SOME CARAMELIZATION ON THE BOTTOM OF THE PAPER. ) SERVE IMMEDIATELY OR SUBSTITUTE THEM FOR MEAT IN A FRESH TACO.