Oven roasting softens sunchokes (Jerusalem artichokes) and adds a caramelized flavour that is enhanced by the rosemary, green onions and tomatoes.
2 lb. (910 g) sunchokes cut into 1 1/4 inch (3 cm) chunks
6 ripe plum tomatoes, halved crosswise
2 cloves garlic, finely chopped
1 tablespoon (15 ml) olive oil
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) ground black pepper
6 green onions cut into 1-inch (2.5 cm) lengths
1. Heat oven to 400'F (205'C). In jellyroll pan toss sunchokes, tomatoes, garlic, rosemary, oil, and salt & pepper. Arrange sunchokes around edge of pan and tomatoes in centre. Roast vegetables for 20 minutes. Gently stir green onions into sunchokes and continue to roast until sunchokes are tender and browned, about 10 min longer.
2. Cool roasted vegetables 10 min, or until tomatoes are easy to handle. With fork or fingers, remove skins from tomatoes and discard. Stir tomatoes in with sunchokes and transfer to serving dish.