Rosemary-Roasted Jerusalem Artichokes and Tomatoes
Oven roasting softens Sunchokes and addd a caramelized flavor that is enhanced by the rosemary, green onions and tomatoes.
Preheat oven to 400 spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
Scrub chokes and cut into 3.175 centimetre pieces.
In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin ) or just Transfer to serving dish and serve.
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