This week’s Food Friday involves the Jerusalem Artichoke from Monday’s post. Roasted Jerusalem Artichokes make a wonderful side dish for a family cook-out.
Roasted Jerusalem Artichokes with Carrots
• 1 1/2 tablespoons olive oil
• 8 cloves garlic, peeled
• 1 onion, chopped finely
• 1 pound Jerusalem artichokes, rinsed and cut into 1-inch pieces
• 1 carrot, cut into 1-inch pieces
• 1/3 cup water
• 3 TBSP lemon juice
• 2 TSBP of Rosemary and sage crumbled, or you may substitute 1/2 tsp or each dried
• 1/4 teaspoon salt
Preheat the oven to 400° F. In a small roasting pan, mix the oil, garlic, and onions, and then heat in the oven for 5 minutes. Add the artichokes and carrots, and then toss to coat with the oil. Roast, tossing occasionally, for 25 minutes. ln a small bowl, mix the water, lemon juice, rosemary, sage, and salt and pour over the artichokes. Roast for an additional 20 minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.