This recipe calls for sunchokes and parsnips, but this simple roasting method and flavor combination is perfect for any root vegetable. Try it with carrots or sweet potatoes, or combine one white and one orange-colored vegetable for a more colorful presentation.
8 sunchokes, rinsed
4 parsnips, peeled
3 tablespoons melted butter, ghee, or coconut oil
1 teaspoon fresh rosemary,
1 clove garlic, grated or finely chopped (optional)
Substitute carrots for the sunchokes, and omit the garlic.
CHANGE IT UP
Use any other savory herb you like instead of rosemary; try sage, parsley or thyme.
Preheat oven to 425°F.
Chop the sunchokes and parsnips into roughly
1/4-inch sticks that are 2-3 inches long.
Toss the chopped vegetables with the melted butter, ghee, or coconut oil and rosemary. If you are using garlic, add it while tossing the vegetables together.
Spread the vegetables on a baking sheet, and roast for 30-40 minutes or until
fork-tender and golden brown on the edges.