Rosemary-Roasted Jerusalem Artichokes and Tomatoes

Name: Rosemary-Roasted Jerusalem Artichokes and Tomatoes
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 900 gram jerusalem artichokes; 6 ripe plum tomatoes, halved crosswise; 1 teaspoon crushed rosemary; 2 garlic cloves, finely chopped; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 15 green onions, cut into centimetre lengths

Oven roasting softens Sunchokes and addd a caramelized flavor that is enhanced by the rosemary, green onions and tomatoes.

Malzemeler

Hazırlık

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.