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.
Provided by Barb G.
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
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
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