This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
|cauliflower (one head, cut into bite-sized florets)|
|2 T||olive oil|
|1⁄4 c||chives (fresh, chopped)|
|1 lb||Brussels sprouts (trimmed and cut in half)|
|1⁄2 lb||jerusalem artichokes (scrubbed and chopped into 1" pieces)|
Preheat oven to 375˚F.
In a large bowl, mix all the chopped vegetables with the olive oil, making sure they are well-coated. Season generously with salt and pepper.
Spread the vegetables on a cookie sheet in a single layer. Use a second tray if necessary to keep from overlapping. Roast in the oven for 30-45 minutes, stirring every 15 minutes or so to ensure even cooking. Remove from the oven when they are fragrant and lightly browned.
Transfer to a serving dish, garnish with chives and serve hot.