Jerusalem Artichoke Veggie Mix
Elevate your mealtime with this vibrant and nutritious Jerusalem Artichoke Veggie Mix—a delightful medley of roasted sunchokes, carrots, zucchini, red bell pepper, and red onion, seasoned to perfection with fresh rosemary, thyme, and a hint of garlic. This vegan, gluten-free dish brings out the natural sweetness of the vegetables as they caramelize in the oven, while a finishing drizzle of lemon juice adds a zesty burst of freshness. Ready in under an hour with just 15 minutes of prep time, this wholesome recipe is perfect as a colorful side dish or a satisfying plant-based main. Impress your guests or enjoy a cozy dinner at home with this simple, aromatic masterpiece that’s packed with antioxidants and crowd-pleasing flavors.
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Recipe Information
Ingredients
- 500 grams Jerusalem artichokes (sunchokes)
- 200 grams Carrots
- 200 grams Zucchini
- 1 large Red bell pepper
- 1 medium Red onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Scrub the Jerusalem artichokes thoroughly and cut them into bite-sized chunks. No need to peel them unless you prefer to.
Peel the carrots and slice them into thin rounds. Slice the zucchini into half-moons or bite-sized pieces. Cut the red bell pepper into strips and the red onion into wedges.
Mince the garlic cloves and set aside.
In a large mixing bowl, combine the Jerusalem artichokes, carrots, zucchini, red bell pepper, red onion, and minced garlic.
Drizzle the olive oil over the vegetables. Add the rosemary, thyme, salt, and black pepper. Toss everything together until the veggies are evenly coated.
Transfer the vegetable mixture to a large baking sheet lined with parchment paper, spreading them out in an even layer to ensure proper roasting.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized on the edges.
Once done, remove the tray from the oven and immediately drizzle the lemon juice over the roasted vegetables for a burst of brightness.
Serve warm as a side dish or enjoy as a wholesome vegan main. Optionally, garnish with a sprinkle of fresh herbs before serving.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4426 mg | 192% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 81.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3793 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
