Chili Roasted Sunchokes & Parsnips
By: Chris Paulk
Published: Monday, April 19, 2010 - 10:53pm

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

1 PREHEAT OVEN TO 450* 2 PLACE THE “CUBED” OR APPROXIMATE CUBED SUNCHOKES AND PARSNIPS INTO A MEDIUM BOWL. 3 ADD THE LEMON JUICE, OLIVE OIL, SALT & PEPPER. STIR TO COMBINE AND COAT WELL. 4 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. 5 THE PARCHMENT PAPER WILL BE JUST STARTING TO BROWN AND YOU WILL SEE SOME CARAMELIZATION ON THE BOTTOM OF THE PAPER. ) 6 SERVE IMMEDIATELY OR SUBSTITUTE THEM FOR MEAT IN A FRESH TACO.

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.