The Roots of All Evil
Ready In: 1 hr
Serves: 12
Yields: 12 side dishes
Ingredients
- 6 lbs sweet potatoes
- 2 lbs jerusalem artichokes (aka "Sunchokes", scrubbed and sliced length-wise)
- 4 tablespoons canola oil
- 4 sprigs fresh rosemary
- 10 fresh sage leaves
- 1⁄4 teaspoon black pepper
- 3 tablespoons dark soy sauce
Directions
- Heat your oven to 425 degrees Fahrenheit.
- Scrub but do not peel the sweet potatoes and the sunchokes. Cut off any lingering stems or vine-like appendages. Then, lengthwise, radially cut each potato into 8 spears. Slice the sunchokes in half, lengthwise, as well. Set the sliced vegetables aside in two piles.
- In a bowl, combine the sprigs of rosemary, the sage, black pepper, 3 Tablespoons of the oil, and soy sauce.
- Toss the potatoes in the herb and oil mixture, making sure that everything is coated nicely.
- On a roasting pan (lightly coated with the remaining canola oil), spread out the potato spears, skin-side down. Roast in your heated oven for 20 minutes or until the potatoes are browned.
- Remove from the oven and turn the potatoes over. Add the sunchokes over the top of the potatoes and return to the oven for 20-30 minutes.
- Remove, plate, and serve.
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