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
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
- 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.
- 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.
- Arrange Other Vegetables: On the prepared sheet pan, place the white potatoes, Brussels sprouts, carrots, and onion. Make sure they are spread out evenly.
- 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.
- 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.
- 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.
- 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.
- Flip Vegetables: Using a metal spatula, carefully flip the vegetables to promote even cooking and browning on all sides.
- 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.
- 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
