Chef Cheryl Forberg
Roasted Sunflower Chokes with Rosemary and Cipolline Onions
Category
Side Dish
Servings
6 servings
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Chef Cheryl Forberg
Ingredients
-
1 pound sunflower chokes, cleaned (not peeled) cut in 1 inch pieces
-
1/2 pound Cipolline Onions
-
1 tablespoon olive oil
-
1 1/2 teaspoon fresh Rosemary, finely chopped
-
1/2 teaspoon Melissa's Spice Grinders (3 pack) Garden Herb with Sea Salt
-
1/2 teaspoon Melissa's Spice Grinders (3 pack) Rainbow Peppercorn
Directions
Bring a 2 quarts of water to a boil . Add the Cipolline onions and cook for 2 minutes.
Drain and cool. Peel the onions and cut off the root end. Transfer onions to a sheet pan.
Preheat the oven to 425°F. Add the artichokes, rosemary, salt, pepper and oil to the sheet pan. Toss all well.
Separate onions to one end of sheet pan and roast on a lower oven shelf until a golden brown color is achieved, about 30 minutes, stirring every ten minutes.
Serve immediately.
Recipe Note
Sunchokes will start to turn brown after cutting because of their high iron content so be sure to cut them just before baking.
Filed in:
Cipolline Onions,
Garden Herb with Sea Salt,
Melissa's Spice Grinders,
Rainbow Peppercorn,
Roasted,
Roasted Sunflower Chokes with Rosemary and Cipolline Onions,
Rosemary,
Side Dish,
Sunchokes,
Sunflower Chokes
