Chili Roasted Sunchokes & Parsnips

• APPROX 2 CUPS SUNCHOKES (JERUSALEM ARTICHOKES) CUT INTO CUBES APPROX 3/4 INCH
• 1 PARSNIP CUT INTO ''CUBES" APPROX 3/4 INCH THICK
• 1 TSP CHILI POWDER
• 1 TSP LEMON JUICE
• 1 1/2 TBSP OLIVE OIL
• 1/4 TSP SALT
• 1/8 TSP CRACKED PEPPER

1. PREHEAT OVEN TO 450*
2. PLACE THE "CUBED" OR APPROXIMATE CUBED SUNCHOKES AND PARSNIPS INTO A MEDIUM BOWL.
3. ADD THE LEMON JUICE, OLIVE OIL, SALT & PEPPER. STIR TO COMBINE AND COAT WELL.
4. POUR THE MIXTURE ONTO THE CENTER OF A LARGE PIECE OF PARCHMENT PAPER, ROLL THE TOP AND SIDES TO SEAL. PLACE ON A LARGE COOKIE SHEET AND ROAST FOR 40-45 MINUTES, OR UNTIL THE VEGETABLES ARE TENDER AND SLIGHTLY CARAMELIZED.
5. (THE PARCHMENT PAPER WILL BE JUST STARTING TO BROWN AND YOU WILL SEE SOME CARAMELIZATION ON THE BOTTOM OF THE PAPER. )
6. SERVE IMMEDIATELY OR SUBSTITUTE THEM FOR MEAT IN A FRESH TACO.

chili powder, lemon juice, olive oil, salt, cracked pepper

Taken from www.epicurious.com/recipes/member/views/chili-roasted-sunchokes-parsnips-50080048 (may not work)