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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