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Though this time of the year feels more like a soup season, this recipe can definitely fall into the comfort food category. The kind of dish that you can make at least once a week. You can play around the list of the ingredients and get a new dish almost every time 🙂 This is how versatile it is. The oven-roasted vegetables can be your main dish on the family table or be a side dish if you are making it for a party 😉 And it is vegan and gluten-free!
We got the inspiration for the recipe from our first-time-ever harvest of the Jerusalem Artichokes, also known as sunchokes, sunroot, or earth apple 🙂 We’d planted just one tiny tuber in spring, and it produced a nice number of beautiful tubers to eat. That was also our first-time-ever to try this vegetable! So, we were very curious to find out what it tastes like 🙂
I googled for some recipes ideas, and at the end decided to just roast it with a few other root vegetables harvested from our garden (can you tell we love our tiny garden :)). We ended up with some parsnips, potatoes, and carrots, added a few garlic cloves, onions, tomatoes, and lemons. Tomatoes and lemons are optional but they do add the flavour!
It takes about 1o minutes to have the vegetables peeled and sliced, and 5 more minutes to layer them in the cooking dish. If you have a mandoline to slice the veggies it can be done even faster!
Mix the cooking vegetable oil with salt, pepper, and spices, and pour it over the veggies.
You see how it looks nice already?
Cover it with aluminum foil and put into the oven. Turn on the baking option set-up for 380F (190C) and set the timer for 45 minutes.
In 45 minutes, remove the aluminum foil, and return the dish to the oven for 15-20 more minutes.
And here you have it!
Delicious oven-roasted vegetables!
Does it look like a winter version of the summer ratatouille to you?
As I have said, you can play with the veggies replacing anything you don’t have at home at the moment with something else.
And it turns out we like Jerusalem Artichokes (aka sunchokes)! So we definitely will be growing more next year.
Now, I am reaaally curious what your favourite sunchokes dish is. Do you remember the first time you tried them?
- 2-3 Jerusalem artichokes
- 2 medium-size potatoes
- 1 large carrot
- 1 large parsnip
- 3-5 cloves garlic
- 1 lemon (optional)
- 1-2 tomatoes
- 1/2 cup vegetable oil (we used sunflower oil)
- 1 tsp salt
- 1 tsp rosemary and oregano mix
- 1/2 tsp black pepper and paprika
Slice the vegetables and layer in the dish.
Mix vegetable oil with salt, pepper, and spices, and pour over the veggies.
Cover the dish with aluminum foil and put into the oven. Turn the oven on for 380F (190C) and cook the veggies for 45 minutes.
Remove the foil and let the veggies bake for 15-20 more minutes.