Roasted Winter Vegetables with Jerusalem Artichoke, Potatoes, and Brussels Sprouts Recipe

Introduction

Roasted winter vegetables make a hearty and flavorful side dish perfect for chilly days. This recipe combines a variety of roots and sprouts, seasoned with fresh rosemary and garlic, then roasted to a golden brown for a comforting and nutritious addition to any meal.

Ingredients

• 0.5 pound Jerusalem Artichoke
• 1 Lemon
• 1 cup Water
• 0.5 pound White Potato
• 0.5 pound Brussels Sprouts
• 0.5 pound Carrot
• 1 Onion
• 3 tablespoons Olive Oil
• 1 clove Garlic
• 1 teaspoon Fresh Rosemary
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper

Instructions

1. Step 1: Preheat the oven to 425 degrees F (220 degrees C). Spray a sheet pan with vegetable spray and set aside.
2. Step 2: Peel the Jerusalem artichokes with a vegetable peeler and cut into bite-sized pieces. Place the lemon juice and water in a medium bowl and immediately transfer the cut artichokes into the lemon water to prevent browning.
3. Step 3: Place the white potatoes, Brussels sprouts, carrots, and onion on the prepared sheet pan.
4. Step 4: In a small bowl, combine minced garlic, fresh rosemary, kosher salt, and ground black pepper. Remove the artichokes from the lemon water and pat dry with a clean towel, then add them to the other vegetables.
5. Step 5: Drizzle the olive oil over the vegetables and sprinkle the herb and spice mixture on top. Use your hands to toss and coat all the vegetables evenly.
6. Step 6: Arrange the vegetables so that the cut sides of the Brussels sprouts and potatoes are facing down on the sheet pan. Spread the rest evenly in a single layer.
7. Step 7: Roast the vegetables for 25 to 30 minutes, then use a metal spatula to flip them over.
8. Step 8: Continue roasting for another 10 to 15 minutes, or until the vegetables are tender and golden brown.
9. Step 9: Transfer the roasted vegetables to a serving dish and serve warm.

Tips & Variations

• Substitute fresh thyme for rosemary for a different herbal note.
• Try adding a splash of balsamic vinegar before roasting for extra tang and depth.
• Use a mix of root vegetables like parsnips or sweet potatoes for variety.
• Make sure vegetables are cut to similar sizes for even roasting.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or oven to maintain their texture and flavor. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can peel and cut the vegetables and store them in water in the refrigerator for a few hours before roasting to save time.

What if I don’t have Jerusalem artichokes?

You can substitute with parsnips or additional potatoes for a similar texture and flavor in the dish.

Roasted Winter Vegetables with Jerusalem Artichoke, Potatoes, and Brussels Sprouts Recipe

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★★★★★

4.9 from 144 reviews

• Author: Luna
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful medley of roasted winter vegetables featuring Jerusalem artichokes, Brussels sprouts, potatoes, carrots, and onion, seasoned with fresh rosemary, garlic, and a hint of lemon for brightness. Perfect as a comforting side dish during the colder months.

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Ingredients

Scale 1x2x3x

Vegetables

• 0.5 pound Jerusalem Artichoke
• 0.5 pound White Potato
• 0.5 pound Brussels Sprouts
• 0.5 pound Carrot
• 1 Onion

Other Ingredients

• 1 Lemon
• 1 cup Water
• 3 tablespoon Olive Oil
• 1 clove Garlic
• 1 teaspoon Fresh Rosemary
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper

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Instructions

1. Preheat Oven: Preheat the oven to 425 degrees F (220 degrees C). Spray a sheet pan with vegetable spray and set aside to prevent sticking.
2. Prepare Jerusalem Artichokes: Add the juice of 1 lemon to a medium bowl along with 1 cup of water. Peel the Jerusalem artichokes using a vegetable peeler and cut into bite-sized pieces. Immediately transfer the pieces into the lemon water to prevent browning.
3. Arrange Other Vegetables: Place the white potatoes, Brussels sprouts, carrots, and onion onto the prepared sheet pan, spreading them out evenly.
4. Seasoning Mix: In a small bowl, combine minced garlic, fresh rosemary, kosher salt, and ground black pepper. Remove the Jerusalem artichokes from their water bath and pat dry thoroughly with a clean towel. Add the artichokes to the other vegetables on the sheet pan.
5. Coat Vegetables: Drizzle olive oil over all the vegetables, then sprinkle the garlic and rosemary seasoning mix on top. Use your hands to thoroughly coat the vegetables with the oil and herb mixture.
6. Arrange for Roasting: Arrange the vegetables so that the cut sides of the Brussels sprouts and potatoes face down on the baking sheet. Spread all vegetables out into an even layer for even roasting.
7. First Roast: Place the sheet pan in the oven and roast for 25 to 30 minutes until vegetables begin to brown.
8. Flip Vegetables: Using a metal spatula, carefully flip the vegetables to ensure even cooking and browning on all sides.
9. Final Roast: Roast for an additional 10 to 15 minutes or until all vegetables are golden brown, tender, and fragrant.
10. Serve: Transfer the roasted vegetables to a serving dish and serve warm as a delicious, nutritious side.

Notes

• Soaking Jerusalem artichokes in lemon water helps prevent discoloration and maintains texture.
• Flipping vegetables midway through roasting ensures even caramelization and cooking.
• You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce the quantity slightly as dried herbs are more potent.
• Feel free to add other root vegetables like parsnips or turnips based on season and preference.
• Use a metal spatula for flipping as it helps loosen vegetables from the baking sheet more effectively than silicone or plastic tools.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted winter vegetables, Jerusalem artichokes, Brussels sprouts, roasted carrots, rosemary roasted vegetables, healthy side dish, winter vegetables recipe