Roasted Sunchokes + Parsnips with Tahini Maple Drizzle

Boost gut health and energy with this fiber-rich side dish featuring one of my favorite prebiotic foods… sunchokes! Also known as Jerusalem artichokes, these knobby tubers are a bit sweet and a bit nutty and pair really well with this decadent drizzle. Sunchokes are a great gut booster but go slow as they are powered by inulin, a potent bowel regulator!

Ingredients

• 7-8 medium size sunchokes, washed well and diced in quarters

• 1 parsnip, diced

• 1 tbsp tahini

• 1 tsp maple syrup

• Juice from 1/2 lemon

• 1 tsp grated ginger (or 1/2 tsp ground ginger)

• Avocado oil

• Sea salt, pinch

Instructions

1. Preheat oven to 425. Place parsnips and sunchokes on a sheet pan and drizzle with avocado oil and a pinch of salt.

2. Roast 25 minutes. While baking, whisk together tahini, lemon, maple syrup, ginger and a pinch of sea salt.

3. Veggies are done when tender and crispy. Toss them in a large bowl with tahini mixture while still warm.

4. OPTIONAL: Serve with a sprinkle of chopped parsley. Other yummy toppings are chopped hazelnuts and/or pomegranate seeds.

Enjoy!