Roasted Jerusalem Artichokes with Salsa Verde
- 2 pound Jerusalem artichokes (each one should be about 1 ½‑inch in diamter, otherwise cut them into comparatively sized chunks)
- ½ teaspoon coarse salt
- ¼‑½ teaspoon freshly cracked black pepper
- ¼‑⅓ cup salsa verde (recipe link: http://www.sippitysup.com/recipe/salsa-verde/)
- mixed herbs (as garnish)
Set the oven rack to the center position and preheat to 450°.
In a large bowl toss Jerusalem artichokes with oil, salt and pepper. Roast in the heated oven, tossing halfway through, until soft and beginning to brown in places, about 30 minutes.
Once roasted return the hot Jerusalem artichokes to the large bowl and immediately toss with salsa verde. Turn the warm mixture onto a serving dish and garnish with some of the same types of herbs used in the salsa verde.