Roasted Purple Cauliflower, Sunchokes, and Butternut Squash

Recipe by The FruitGuys

INGREDIENTS

• 1 head purple cauliflower, washed, cut into ½–inch pieces
• 3 sunchokes (also called Jerusalem Artichokes), scrubbed well, peeled, and cut into ½–inch chunks (about 1 cup)
• 1 Butternut squash, peeled, seeded, cut into ½–inch pieces (about 2-3 cups)
• 1 head of garlic, cloves separated, peeled
• 6 sprigs of fresh parsley, stems removed, leaves coarsely chopped
• 2 tablespoons olive oil
• 1 tablespoon Balsamic vinegar
• 1 tablespoon Dijon or honey mustard
• 1 teaspoon salt
• ¼ teaspoon pepper (to taste)

PREPARATION

1. Preheat oven to 425 °F.
2. Combine all chopped vegetables in a large mixing bowl.
3. Combine olive oil, parsley, vinegar, mustard, salt, and pepper in a small mixing bowl. Pour this vinaigrette over the vegetables and toss to coat.
4. Oil a large baking pan and roast vegetables until tender and golden brown. Turn the vegetables every 20 minutes to ensure they are cooked through and browned evenly.
5. Serve warm, with some fresh parsley sprinkled on top.

Serves 4-6. Prep time, 30 minutes; cook time, 45 minutes to 1 hour.