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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.
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Preheat oven to 400 spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
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Scrub chokes and cut into 3.175 centimetre pieces.
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In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
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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.
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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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