The Jerusalem artichokes from my garden met some friends…
They decided to all be roasted together,
And then bake together with some eggs in order to provide us with a delicious meal.
We love roasted Jerusalem artichokes and other vegetables. It is such a versatile method of cooking them, there are so many ways to use roasted vegetables:
- With pasta
- In a frittata or scrambled omelet
- In a strata
- Topped with egg or baked as we did tonight.
The key to roasting vegetables is to cook vegetables with similar cooking times together. So here we grouped the root vegetables and the cole crops on separate baking sheets. THe other key is to only have a single layer of vegetables, don’t overload the baking sheets.
Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli
1 lb Jerusalem artichokes, well scrubbed (from the garden)
2 large sweet potatoes (I used 1 purple and 1 orange sweet potato)
1 lb Brussels sprouts
1 large head of broccoli
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
6 eggs (from Farmer Kim)
Heat the oven to 425F.
Chop the Jerusalem artichokes and sweet potatoes into 1/2 – 3/4 inch pieces. Toss with 1 Tbsp oil, salt and pepper.
Spread on a baking sheet in a single layer and cook until the outside is crisp and the inside is tender, tossing every 15 minutes (about 45 minutes).
Meanwhile, trim and halve the Brussels sprouts and cut the broccoli into small heads and cut the stem into 3/4 inch pieces.
Spread in a single layer on a baking sheet. Add to the oven and cook until crisp and cooked through, also in 15 minute intervals (about 30 minutes).
Reduce the oven to 350F.
Mix all the roasted vegetables in a large casserole dish.
Make 6 slight indentations in the vegetables and crack an egg into each indent.
Bake until the eggs are cooked through, time for this will vary between 7 minutes and 30 minutes, so you have to keep a watch on them. Serve and enjoy!
Serves 4 – 6.