Connect with us

Food Blogs

Rosemary-Roasted Sunchokes and Tomatoes Recipe

2 years ago

on

Print Recipe
 Rosemary-Roasted Sunchokes and Tomatoes
"Oven roasting softens sunchokes (Jerusalem artichokes) and adds a caramelized flavour that is enhanced by the rosemary, green onions and tomatoes."
Rosemary-Roasted Sunchokes and Tomatoes Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Rosemary-Roasted Sunchokes and Tomatoes Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 400'F (205'C). In jellyroll pan toss sunchokes, tomatoes, garlic, rosemary, oil, and salt & pepper. Arrange sunchokes around edge of pan and tomatoes in centre. Roast vegetables for 20 minutes. Gently stir green onions into sunchokes and continue to roast until sunchokes are tender and browned, about 10 min longer.
  2. Cool roasted vegetables 10 min, or until tomatoes are easy to handle. With fork or fingers, remove skins from tomatoes and discard. Stir tomatoes in with sunchokes and transfer to serving dish.

Related Topics:

I love music and I love food. 'nuff.