Preheat the oven to 425 degrees F (220 degrees C). Spray a sheet pan with vegetable spray and set aside.
Jerusalem Artichokes (1 1/2 cups)
first. Add the
into a medium bowl and add the
Water (1 cup)
. Peel the artichokes with a vegetable peeler and cut into bite-sized pieces. Immediately transfer to the water.
White Potatoes (1 1/2 cups)
Brussels Sprouts (2 1/2 cups)
Carrots (1 1/2 cups)
to the sheet pan.
In a small bowl combine the
Garlic (1 clove)
Fresh Rosemary (1 tsp)
Kosher Salt (3/4 tsp)
Ground Black Pepper (1/2 tsp)
. Remove the artichokes from the water and pat dry with a clean towel. Add them to the other vegetables.
Drizzle the vegetables with
Olive Oil (3 Tbsp)
and sprinkle on the rosemary mixture. Use your hands to to coat the vegetables with olive oil and herb mix.
When they are coated, arrange the vegetables so that the cut side of the brussels sprouts and potatoes are on the cookie sheet. Spread the rest of the vegetables out in an even layer.
Roast for 25 to 30 minutes, then use a metal spatula to flip the vegetables over.
Continue roasting for another 10 to 15 minutes or until golden brown and fragrant.
Transfer to a serving dish and serve warm!