1 Video | Photo: Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes Recipe
Ingredients
- 1 head cauliflower, cut into bite-size florets
- 1 pint Brussels sprouts, cut in 1/2
- 1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice
- Extra-virgin olive oil
- Salt
- 1/4 cup chopped chives
Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.
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By nancy.singh
Bellevue, WA
on November 13, 2012
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I served this last Thanksgiving and it was a big hit. I am making it again this year. This will become a new staple. If making for a large crowd the prep is a little time consuming so I do as much ahead of time as possible...wash, trim and cut. Then I pop them in the oven when the Turkey comes out to rest....perfect side dish. Love this recipe. Thanks Anne!
By suzibulldog
Trout Creek, MT
on June 01, 2012
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First time I had eaten jerusalem artichokes, my family and myself realy enjoyed it. We have adapted it to many diffrent veggies, broccoli and cauliflower together are terrific! Thanks Anne, keep them coming!
By trevorja_11628281
New York, NY
on February 25, 2012
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Before you go tracking down the sunchokes, be aware that they contain some carbs that humans cannot digest and will make you VERY gassy. The dish itself is delicious, but tracking down sunchokes and then having severe stomach pain later did not make it worth it. While eating a sunchoke, one of my friends said it reminded him of a parsnip, so the next time I do this combo of roasted veggies, I'll just do the parsnips. They're easier to find and don't cause severe flatulence.
Read all 33 reviews