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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Arrange Other Vegetables: Place the white potatoes, Brussels sprouts, carrots, and onion onto the prepared sheet pan, spreading them out evenly.
- 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.
- 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.
- 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.
- First Roast: Place the sheet pan in the oven and roast for 25 to 30 minutes until vegetables begin to brown.
- Flip Vegetables: Using a metal spatula, carefully flip the vegetables to ensure even cooking and browning on all sides.
- Final Roast: Roast for an additional 10 to 15 minutes or until all vegetables are golden brown, tender, and fragrant.
- 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
