Chili Roasted Sunchokes & Parsnips

Photo: Chris Paulk

Ingredients

2 cups APPROX SUNCHOKES (JERUSALEM ARTICHOKES) CUT INTO CUBES APPROX ¾ INCH

1 PARSNIP CUT INTO ‘‘CUBES” APPROX ¾

1 teaspoon LEMON JUICE

1 1/2 tablespoons OLIVE OIL

1 teaspoon CHILI POWDER

1/4 teaspoon SALT

1/8 teaspoon CRACKED PEPPER

Preparation

PREHEAT OVEN TO 450*

PLACE THE “CUBED” OR APPROXIMATE CUBED SUNCHOKES AND PARSNIPS INTO A MEDIUM BOWL.

ADD THE LEMON JUICE, OLIVE OIL, SALT & PEPPER. STIR TO COMBINE AND COAT WELL.

POUR THE MIXTURE ONTO THE CENTER OF A LARGE PIECE OF PARCHMENT PAPER, ROLL THE TOP AND SIDES TO SEAL. PLACE ON A LARGE COOKIE SHEET AND ROAST FOR 40-45 MINUTES, OR UNTIL THE VEGETABLES ARE TENDER AND SLIGHTLY CARAMELIZED.

THE PARCHMENT PAPER WILL BE JUST STARTING TO BROWN AND YOU WILL SEE SOME CARAMELIZATION ON THE BOTTOM OF THE PAPER. )

SERVE IMMEDIATELY OR SUBSTITUTE THEM FOR MEAT IN A FRESH TACO.

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About

This roasted vegetable mixture is great on it's own, or a great addition to anything from roasted pork to grilled fish.
It can be served on it's own or use the mixture to substitute for meat in a fresh taco.