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This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
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Ingredients
For 4 Serving(s)
roasted-cauliflower-with-brussels-sprouts-and-jeru
- cauliflower
- 1/2 lb jerusalem artichokes
- 1 lb Brussels sprouts
- 2 T olive oil
- salt
- pepper
- 1/4 c chives
Roasted Cauliflower with Brussels Sprouts and Jerusalem Artichokes Directions
- 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.