Name: Roasted Winter Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 pound Jerusalem Artichokes (peeled and cut into 1" pieces); 1 lemon (juiced); 1 cup water; 1/2 pound small white (or red skinned potatoes, halved); 1/2 pound brussel sprouts (trimmed and halved); 1/2 pound carrots (peeled and cut into 1" pieces); 1 medium onion (peeled and sliced into 1/4" pieces from root to tip); 3 tablespoons olive oil; 1 large clove garlic (minced); 1 teaspoon rosemary (fresh,chopped); 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper (freshly ground)