Rosemary-Roasted Jerusalem Artichokes and Tomatoes

Recipe by Barb G.
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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