Easy to prepare and healthy roasted root vegetables (carrots, potatoes, and sunchoke) with garlic and sumac. This roasted root vegetable dish makes a delicious and colorful side dish for breakfast or just about any meat, poultry, or fish entree. Vegan, and naturally gluten-free.
Over the weekend, I bought a ton of carrots, fingerling potatoes, and sunchokes from the farmers market. At the booth where I purchase my fingerling potatoes, there was a young woman next to me who brought a ton of sunchokes and was explaining to me how great they taste. I never had sunchoke before and I was open to trying something new. She told me she loves roasting them. So here we are, me roasting sunchoke for the first time and sharing the recipe with you.
Refrigerate the roasted vegetable in airtight containers and use them throughout the week.
If you roasted a ton and want to save it for future consumption, you can freeze roasted vegetables. However, note that the taste and texture will change.
**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**