Roasted Jerusalem Artichokes and Mushrooms

Here’s a side dish recipe to get you out of the winter potato rut. If you haven’t tried Jerusalem artichokes (also called sun chokes), give them a try—they are earthy and nutty and work great as a side dish. I especially like how the edges get caramelized when they roast.  They are slightly sweet and go so beautifully with mushrooms and deeply flavored herbs. You can peel Jerusalem artichokes if you want, but it isn’t necessary if they are well scrubbed.

Ingredients:

About 12 Jerusalem artichokes, scrubbed clean and halved (quartered if very large)

About 12 mushrooms (cremini, shitake, white button, doesn't matter), cleaned and stem end trimmed

2 to 3 Tablespoons olive oil (just enough to coat the veggies)

2 teaspoons coarse salt (sea or kosher)

½ teaspoon fresh cracked black pepper

1 teaspoon dried thyme

1 teaspoon dried marjoram

½ teaspoon dried rosemary

Directions:

Line a baking sheet with parchment paper and preheat oven to 375 degrees F. Toss the Jerusalem artichokes and mushrooms with the oil and then sprinkle on the seasonings. Toss together onto the baking sheet and even out to one layer. Roast for 30minutes, stirring once halfway through.