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

Introduction

Roasted winter vegetables bring a cozy, hearty burst of flavor to your table. This medley of Jerusalem artichokes, brussels sprouts, carrots, potatoes, and onion is seasoned with fresh rosemary and garlic for a fragrant and satisfying side dish. Perfect for chilly evenings, it’s simple to prepare and full of comforting warmth.

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: Prepare the Jerusalem artichoke by peeling with a vegetable peeler and cutting into bite-sized pieces. Place them immediately in a medium bowl filled with the juice of 1 lemon and 1 cup of water to prevent browning.
3. Step 3: Add the white potato, brussels sprouts, carrot, and onion to the prepared sheet pan.
4. Step 4: In a small bowl, combine the minced garlic, fresh rosemary, kosher salt, and ground black pepper. Remove the artichokes from the lemon water and pat dry, then add them to the other vegetables on the pan.
5. Step 5: Drizzle the olive oil over the vegetables and sprinkle the herb and garlic mixture on top. Use your hands to toss everything until well coated.
6. Step 6: Arrange the vegetables so that the cut sides of the brussels sprouts and potatoes face down on the pan. Spread the rest out evenly.
7. Step 7: Roast for 25 to 30 minutes, then use a metal spatula to flip the vegetables.
8. Step 8: Roast for an additional 10 to 15 minutes, until the vegetables are golden brown and fragrant.
9. Step 9: Transfer the roasted vegetables to a serving dish and serve warm.

Tips & Variations

• For extra flavor, toss the vegetables with a splash of balsamic vinegar before roasting.
• Swap in other root vegetables like parsnips or sweet potatoes depending on what’s in season.
• Adding a handful of chopped fresh parsley right before serving brightens the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes to keep the edges crisp, or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for roasting because they retain texture and flavor better. However, if you use frozen, make sure to thaw and pat them dry to avoid excess moisture while roasting.

Is Jerusalem artichoke the same as Jerusalem vegetable?

Yes, Jerusalem artichoke is sometimes called Jerusalem vegetable or sunchoke. It’s a tuber with a slightly nutty and sweet flavor that roasts beautifully alongside other root vegetables.

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

---

★★★★★

4.7 from 106 reviews

• Author: Noah
• Total Time: 50-60 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This Roasted Winter Vegetables recipe features a colorful medley of Jerusalem artichokes, white potatoes, Brussels sprouts, carrots, and onions, all tossed with garlic, fresh rosemary, and olive oil, then roasted to golden perfection. Perfect as a hearty side dish for cold-weather meals, this easy recipe highlights the natural sweetness and earthy flavors of seasonal root vegetables.

---

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

Flavorings

• 1 Lemon
• 1 clove Garlic
• 1 teaspoon Fresh Rosemary
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper

Other Ingredients

• 1 cup Water
• 3 tablespoon Olive Oil

---

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C). Prepare a sheet pan by spraying it with vegetable spray to prevent sticking, and set it aside.
2. Prep Jerusalem Artichoke: In a medium bowl, squeeze the juice of 1 lemon into 1 cup of water. Peel the Jerusalem artichokes using a vegetable peeler, then cut them into bite-sized pieces. Immediately place the pieces into the lemon water to prevent browning.
3. Arrange Other Vegetables: On the prepared sheet pan, place the white potatoes, Brussels sprouts, carrots, and onion. Make sure they are spread out evenly.
4. Make Seasoning Mix: In a small bowl, combine minced garlic, fresh rosemary, kosher salt, and ground black pepper. Remove the Jerusalem artichokes from the lemon water and pat them dry with a clean towel, then add them to the other vegetables on the sheet pan.
5. Coat Vegetables: Drizzle the olive oil over all the vegetables, then sprinkle the garlic and herb seasoning mixture on top. Use your hands to thoroughly coat all the vegetables with the oil and herb mixture to ensure even flavoring.
6. Arrange for Roasting: Arrange the vegetables so that the cut sides of the Brussels sprouts and potatoes are facing down on the sheet pan. Spread the other vegetables out in a single, even layer to promote even roasting.
7. First Roast: Roast the vegetables in the preheated oven for 25 to 30 minutes. This initial high-heat roasting will begin to caramelize and brown the vegetables.
8. Flip Vegetables: Using a metal spatula, carefully flip the vegetables to promote even cooking and browning on all sides.
9. Continue Roasting: Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until they are golden brown, tender, and fragrant.
10. Serve: Transfer the roasted vegetables to a serving dish and serve warm as a delicious and hearty side dish.

Notes

• Using lemon water to soak Jerusalem artichokes prevents them from discoloring.
• Ensure vegetables are spread out evenly on the baking sheet to roast properly and develop a nice caramelization.
• You can substitute fresh rosemary with dried rosemary if fresh is unavailable, using about one-third the quantity.
• For extra flavor, consider adding a drizzle of balsamic vinegar after roasting.
• Leftover roasted vegetables can be stored in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: Roasted Winter Vegetables, Jerusalem Artichoke, Brussels Sprouts, Roasted Root Vegetables, Healthy Side Dish, Fall Vegetable Recipe