Oven Roasted

I love roasted veggies. The caramelization brings out those natural sugars and crisps up the edges, and there are so many combinations of herbs, spices and oils to use.

It’s (almost) the only way I’ll eat cooked brussels sprouts, broccoli and cauliflower on their own.

With our bountiful brussels sprout harvest and the overwhelming amount of Jerusalem artichokes we have…what better way to eat them up?

I sliced up around a pound of sunchokes into 1/2 inch rounds. You can go thinner or thicker depending on how crispy you like them.

I didn’t peel them, and I don’t recommend you do either. The skins are thinner than a potato skin and it are packed full of nutrients. Plus, it would be really annoying to peel around all the little nibs and nobs.

Next, I rinsed and dried the sprouts, cut off any yucky parts for the chickens and threw them in with the sliced sunchokes. They weren’t very big, so I left them whole.

Then I started to play.

I crumbled freshly dried rosemary and thyme over the veggies, sprinkled them with salt and pepper and garlic powder and tossed the whole mixture in oil. I used liquid coconut oil, but any oil would work.

I spread the whole mess on a large cast iron skillet, as close to a single layer as I could, and roasted them in the oven at 425* for around 20 minutes.

I kept checking them to make sure they weren’t getting too burnt after the 10 minute mark.

The aroma was delicious. My mouth watered and I could hardly wait to taste the dish.

I wasn’t disappointed.