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So many way to roast the same vegetable and half an entirely different experience. In this third version of beets in the oven the parsnips change the whole flavor profile. And using red jalapeño instead of harissa or red chilis made the dish stickier and good on toast.
So without any further delay.
BT's Roasted Beets With Parsnip and Jerusalem Artichoke
Ingredients:
6-8 medium beets (~1 pound / 450 grams)
1 large Jerusalem artichoke
3 parsnips
3 cloves new garlic
2 red jalapeño
1/4 teaspoon kosher salt
2 tablespoon fruity olive oil
2 tablespoons honey
1 large sprig fresh rosemary
ground pepper
Directions:
Preheat oven to 375 F. (190 C.)
Peel beets and quarter
Peel artichoke and slice into thick chunks
Peel parsnips and slice into thick chunks
Slice jalapeño in rings
Add all vegetables and garlic to baking dish
Mix remaining oil, salt, and honey
Pour over vegetables
Sprinkle with pepper
Add rosemary
Roast in oven for 45-50 minutes or until vegetables are still tender but still firm
Serve
Enjoy! !בתיאבון
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