Roasted Cauliflower, Brussels Sprouts, and Jerusalem Artichoke

Ingredients:

• 1 head of cauliflower, cut into small florets
• 2 cups Brussels sprouts, halved
• 220 g Jerusalem artichoke, peeled and cut into 2.5 cm cubes.
• 1/4 cup chopped chives

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, combine all the vegetables, drizzle with olive oil, and season generously with salt. Arrange the vegetables on a baking sheet in an even layer, not crowding them but keeping them close together. Use 2 baking sheets if necessary.
3. Place the vegetables in the preheated oven. After 15 minutes, stir the vegetables to ensure they brown on all sides and rotate the pan to ensure even cooking. Repeat this process after another 15 minutes.
4. Roast the vegetables for another 15-20 minutes, or until golden brown and smelling almost like popcorn! Check for doneness by tasting a few pieces. If they're not quite crispy, roast them for a few more minutes. Season with salt if needed. Transfer to a serving platter, sprinkle with chives, and serve immediately.