Roasted Potatoes And Jerusalem Artichokes With Lemon And Sage

This is my favorite roasted root vegetable recipe. Jerusalem artichokes, also called sunchokes, are available at Whole Foods and farmer's markets; they add an earthy, smoky component to this delicious, fragrant dish. I made this for our holiday party last night along with roasted salmon and this cilantro honey marinade and chargrilled asparagus and zucchini.

Roasted Potatoes And Jerusalem Artichokes With Lemon And Sage

500 grams baby potatoes {approximately 1 lb + 1.5 oz}

500 grams Jerusalem artichokes {approximately 1 lb + 1.5 oz}

4 garlic cloves, crushed

50 ml olive oil

2 T roughly chopped sage

1 t salt

1/2 t fresh ground black pepper

1 large lemon

250 g cherry tomatoes{just shy of 9 oz} (*)

170 g of pitted Kalamata olives

2 T roughly chopped flat leaf parsley

Preheat oven to 400 degrees.

Place washed potatoes and a dash of salt into a pot and cover with water.  Bring to a boil and then simmer for 20 minutes, until potatoes are semi-cooked. Let potatoes cool, cut them in half lengthwise and place them in a large roasting pan.

Cut washed Jerusalem artichokes into thin slices and add them to the roasting pan.  Add garlic, olive oil, sage, salt and pepper. Mix well with your hands and place in the oven for 30 minutes.

While the vegetables are roasting, slice the lemon into very thin slices and remove the seeds. At the 30 minute mark, add the lemon to the roasting pan, stir and roast for 20 minutes.

Add the cherry tomatoes and olives, stir well and roast for 15 minutes. Remove from oven and stir in 1 T of parsley. Transfer to a serving platter and garnish with remaining parsley.

(*) For this go-round, my only organic baby tomato option was grape tomatoes so I cut each of them in halves as a substitute for cherry tomatoes.

Source: Ottolenghi