Side dish of baked cauliflower and brussels sprouts in the oven with Jerusalem artichoke is ideal for any meat dishes. Sprinkle chopped vegetables with vegetable oil and salt. Bake in the oven until crisp, revealing the natural, nothing flavored taste and aroma of vegetables. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of cauliflower, cut into small inflorescences
- 2 tbsp. brussels sprouts cut in half
- 220 gr Jerusalem artichoke, peeled and diced into 2.5 cm.
- 1/4 Art. chopped chives
Recipes with similar ingredients: cauliflower, cabbage Brussels, Jerusalem artichoke
Recipe preparation:
- Preheat the oven to 190 ° C.
- In a large bowl, mix all the vegetables, drizzle with olive oil and generously salt. Lay the vegetables on a baking sheet evenly, do not piling them, but laying them out close. Use if necessary 2 baking sheets.
- Place the vegetables in a preheated oven. After 15 minutes in progress mix vegetables so that they can brown with all sides and turn the pan so that the vegetables bake evenly. Repeat this process after another 15 minutes.
- Bake vegetables for another 15-20 minutes or until they are turn golden and won’t smell almost like popcorn! Check for readiness by trying a few pieces. If they don’t very crispy, bake them for a few more minutes. At salt as needed. Transfer to a serving dish, sprinkle chives and serve immediately.
