Roasted Jerusalem Artichokes
- Jerusalem artichokes, cut or sliced into bite-size pieces
- olive oil
- garlic powder
- Optional: any other veggies you'd like to roast with them, cut or sliced into similar pieces
Mix all of the above, coating the pieces well. Spread out on a baking sheet. Bake at 425°F (220°C) for 20 to 30 minutes or until golden brown.
That's my standard veggie roasting recipe, but since it seems to be such a universal favorite, I'd be curious as to how others do it. Care to share your roasted veggie secrets?