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."
 
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photo by tamalita photo by tamalita
photo by tamalita
Ready In:
50mins
Ingredients:
8
Serves:
8
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ingredients

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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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Reviews

  1. This was delicious, and so simple. We had never had sunhokes, much less cooked them. Our neighbor grew a bunch and gave some to us. This recipe appealed to me because I love rosemary. Wow, what a wonderful dish. So flavorful. We also had homegrown tomatoes which were superb! Thank you!
     
  2. This is a wonderful dish, we just love sunchokes. I had to make a couple adjustments since I was making this spur of the moment - we didn't have green onions or tomatoes so I used sundried tomatoes. It worked well too and the flavors go great together. Two of us ate almost all of half of a recipe!
     
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