Ingredients
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3 large sunchokes, scrubbed clean andsliced 1/4-inch thick
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16 baby potatoes, scrubbed clean and sliced in 1/4 inch thick
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4-5 tablespoons olive oil, and more if necessary
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6-7 cloves of garlic, peeled and left whole
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1 sprig of fresh rosemary, leaves removed
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salt, to coat and taste
Directions
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1
Done
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Preheat the oven to 425F. |
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2
Done
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Add the Jerusalem artichokes, potatoes and garlic to a roasting pan or baking sheet. Toss with the olive oil so the bottom of the pan and the vegetables are lightly coated. |
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3
Done
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Toss again with salt and rosemary leaves. |
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4
Done
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Roast for 15 minutes and toss vegetables around pan, return to oven. |
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5
Done
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Roast another 15-20 minutes until the vegetables are tender inside. *If you want to partially roast for a dinner party, cook for 15-20 minutes, remove from oven keeping at room temperature, then place back in a 425F oven 15 minutes before serving. |
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6
Done
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to serveTaste and add more salt if necessary, place in large serving bowl. |
