Recipe courtesy of Freddie J Bitsoie
Oven-Roasted Parsnip and Sunchoke
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 342
- Total: 35 min
- Active: 10 min
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
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.
Cook’s Note
Sunchokes are randomly shaped tubers. Cut them to about the same size as the parsnips, but don’t worry if they aren’t exact.