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Roasted Cauliflower with Brussels Sprouts and Jerusalem Artichokes

Yield
Servings
Prep time
1 hr
Courses
Entrée | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Source

Adapted from www.foodnetwork.com

Description

This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.

Ingredients

  cauliflower (one head, cut into bite-sized florets)
2 Tolive oil
  salt
  pepper
1⁄4 cchives (fresh, chopped)
1 lbBrussels sprouts (trimmed and cut in half)
1⁄2 lbjerusalem artichokes (scrubbed and chopped into 1" pieces)

Instructions

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.