Description
A hearty and flavorful medley of roasted winter vegetables featuring Jerusalem artichokes, brussels sprouts, carrots, potatoes, and onions. Infused with fresh rosemary, garlic, and a hint of lemon, this dish offers a deliciously crispy and golden-brown finish perfect for cozy winter meals.
Ingredients
Scale
Vegetables
- 0.5 pound Jerusalem Artichoke
- 1 Lemon
- 0.5 pound White Potato
- 0.5 pound Brussels Sprouts
- 0.5 pound Carrot
- 1 Onion
Seasonings and Oils
- 3 tablespoon Olive Oil
- 1 clove Garlic
- 1 teaspoon Fresh Rosemary
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1 cup Water
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a sheet pan by spraying it lightly with vegetable cooking spray and set it aside.
- Prepare Jerusalem Artichokes: In a medium bowl, combine the juice of 1 lemon with 1 cup of water. Peel the Jerusalem artichokes using a vegetable peeler and cut them into bite-sized pieces. Immediately transfer the cut pieces into the lemon water to prevent browning.
- Add Other Vegetables to Pan: Place the white potatoes, Brussels sprouts, carrots, and onion onto the prepared sheet pan in an even layer.
- Make Herb Mixture: In a small bowl, mix together the minced garlic, fresh rosemary, kosher salt, and ground black pepper. Remove the Jerusalem artichokes from the lemon water and pat dry thoroughly with a clean towel. Add them to the other vegetables on the sheet pan.
- Coat Vegetables: Drizzle the olive oil evenly over all the vegetables. Sprinkle the rosemary and garlic seasoning mixture on top. Use your hands to gently toss and evenly coat all the vegetables with the oil and herbs.
- Arrange for Roasting: Arrange the vegetables so that the cut sides of the Brussels sprouts and potatoes are down on the baking sheet. Spread the other vegetables out evenly to ensure uniform roasting.
- First Roast: Roast the vegetables in the preheated oven for 25 to 30 minutes until they begin to brown and soften.
- Flip Vegetables: Use a metal spatula to carefully flip the vegetables over to ensure even cooking and browning on all sides.
- Second Roast: Continue roasting for an additional 10 to 15 minutes or until the vegetables are golden brown, fragrant, and tender.
- Serve Warm: Transfer the roasted vegetables to a serving dish. Serve warm as an accompaniment or a main vegetable dish.
Notes
- Soaking the Jerusalem artichokes in lemon water helps prevent oxidation and keeps them from turning gray.
- Ensure the vegetables are spread in a single layer with space between them for even roasting and caramelization.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but use slightly less.
- For added richness, sprinkle with freshly grated Parmesan or a drizzle of balsamic glaze before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted vegetables, winter vegetables, Jerusalem artichoke, healthy side dish, rosemary garlic vegetables, oven roasted veggies
