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Rosemary-Roasted Sunchokes and Tomatoes Recipe
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Ingredients
- 2 inch lb. sunchokes cut into 1 1/4 chunks 910 g, 3 cm
- 6 ripe plum tomatoes halved crosswise
- 2 cloves garlic finely chopped
- 1 tablespoon olive oil 15 ml
- 1/2 teaspoon Salt 2.5 ml
- 1/4 teaspoon ground black pepper 1.25 ml
- 6 green onions cut into 1-inch lengths 2.5 cm
Ingredients
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Instructions
- 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.
- 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.
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