Oven Roasted Sunchokes & Baby Beets
Oven Roasted Sunchokes & Baby Beets
2 large bunches baby beets (candy cane or Chioggia for awesome visual effects)
6 large sprigs fresh rosemary
4 cloves garlic
4 medium sunchokes
2-3 Tbs. Kerrygold butter
sea salt and pepper
Preheat oven to 400 degrees.
In a large glass roasting pan, add beets (scrubbed and trimmed, but still whole), along with enough water to meet the beets about 1/4 of the way up the dish.
Add rosemary sprigs and garlic.
Cover with foil and cook 30-40 minutes.
Remove from oven and allow to cool.
Once manageable, peel the skin and halve to reveal the beauty inside.
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