HERB-ROASTED SQUASH AND JERUSALEM ARTICHOKES

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Herb-Roasted Squash and Jerusalem Artichokes image

When roasted, Jerusalem artichokes (aka sunchokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash. In this recipe, Jerusalem artichokes are cooked with the skin on for extra flavor and texture.

Provided by @MakeItYours

Number Of Ingredients 6

2 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
1 lb. small Jerusalem artichokes, unpeeled and scrubbed
1 medium red onion, trimmed and cut into wedges
1 ½ Tbs. garlic oil
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme

Steps:

  • Preheat oven to 425ºF.
  • Toss together all ingredients in large bowl.
  • Season with salt and pepper, if desired, and spread on baking sheet.
  • Roast 45 minutes, turning several times with spatula.
  • Slice artichokes in half and roast 15 more minutes, veggies should be soft and golden.

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