Roasted Jerusalem Artichokes and Brussel Sprouts

1 pint Brussel Sprouts – trim outer leaves and cut in half, or quarters if large
1/2 pound Jerusalem Artichokes – scrub or peel, cut into 1/2 inch dice
Olive Oil
Salt & Pepper to taste

1. Toss prepared veggies in a bowl with the oil, salt and pepper
2. Arrange the veggies in a single layer in a roasting pan
3. Roast in the middle of a 375 degree oven for 15 minutes
4. Remove veggies temporarily, turning them over or mixing to ensure even cooking
5. Roast for an additional 15 minutes, until the veggies are lightly browned and fork tender

OPTIONS: This recipe works with most sturdy veggies … substitute or add a chopped parsnip, cauliflower florets or large sliced shallot … just keep all veggies a similar size.

Try some of our other recipes such as Jerusalem Artichoke and Arugala Salad or Jerusalem Artichoke Soup.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Jerusalem Artichoke, Side Dish. Bookmark the permalink.

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