Oven-Roasted Parsnip and Sunchoke

Name: Oven-Roasted Parsnip and Sunchoke
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 pound sunchokes (also called Jerusalem artichokes), chopped (see Cook’s Note); 4 parsnips (about 1/2 pound), cut into large dice; 1 small onion, cut into medium dice; 2 cloves garlic, minced; 2 teaspoons fresh rosemary, roughly chopped; 1/4 cup canola oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

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Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 servings

Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.

Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 servings

Ingredients

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1/2 pound sunchokes (also called Jerusalem artichokes), chopped (see Cook’s Note)

4 parsnips (about 1/2 pound), cut into large dice

1 small onion, cut into medium dice

2 cloves garlic, minced

2 teaspoons fresh rosemary, roughly chopped

1/4 cup canola oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.