ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
OVEN ROASTED SUNCHOKES (JERUSALEM ARTICHOKES) RECIPE
Steps:
- Preheat oven to 375 F.
- Chop sunchokes into 1-inch chunks. Toss on a baking sheet or roasting pan together with olive oil and soy sauce , coating well.
- Roast sunchokes in the oven for 35 to 45 minutes, or until soft and lightly golden brown.
- Season with a bit of extra salt and pepper, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 374 mg, Sugar 22 g, Fat 3 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
ROASTED SUNCHOKE WITH CREAMY GOAT CHEESE
Steps:
- Spread the sunchokes out evenly on a baking sheet. Season generously with salt and pepper and drizzle with 1/4 cup olive oil. Mix them around with your hands so everything gets evenly coated.
- Slice off the top part of the head of garlic to expose a small amount of the cloves. Place the head, root-side down, in a piece of aluminum foil. Season the top cut part with salt and pepper and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil, creating a package, and place it on the baking sheet with the sunchokes. Roast until the sunchokes are brown and slightly tender, 45 to 50 minutes.
- While the sunchokes are still hot, smash them with a potato masher or fork. They should be smashed but not completely mashed up.
- In a large bowl, combine the goat cheese, chives, a generous pinch of salt and pepper and the remaining 2 tablespoon olive oil. Add the smashed sunchokes. Take the garlic out of the foil. Squeeze the bulb so that the roasted cloves come out of the skins and fall into the bowl with the goat cheese and sunchokes. Stir it all up until the ingredients are blended and the sunchokes well coated. Serve immediately.
OVEN-ROASTED PARSNIPS
Make and share this Oven-Roasted Parsnips recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450-degrees.
- Layer parsnips on baking sheet in single layer.
- Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
- Roast 15 minutes on bottom rack, stirring occasionally.
- Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
- Let cool slightly, adjust salt if necessary and serve.
Nutrition Facts : Calories 220.4, Fat 10.7, SaturatedFat 1.5, Sodium 162.9, Carbohydrate 31.3, Fiber 8.4, Sugar 8.2, Protein 2.2
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