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Sunchoke Broiled Trail Mix

Contributed By: Robert | See all of Robert's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
A great seasonal autumn side dish for steak and pork chops. Also a well balanceed vegetarian main course.
1 pound Sunchokes (Jerusalem artichokes) cut in 1 inch   pieces
1 pound Cauliflower cut into bite sized florets
1 pound Baby Carrots, sliced on a bias
1 cup Raisins
1 cup Pecans
1/3 cup Olive Oil
1 tablespoon ground Cumin
1 teaspoon Cayenne
1 1/2 teaspoons Course Salt
1/2 ounce Tabasco Buffalo Sauce
1/4 cup Maple Syrup
1. Mix the Sunchokes, Cauliflower, and Carrots with the Salt and Olive Oil. Add Cumin and Cayenne and toss well.

2. Preheat Oven to 375 degrees.

3. Arrange the vegetables ona large baking dish in a single layer. Bake for 20 minutes.

4. Add the Tabasco, Maple Syrup and Raisins, mix well,

and return to oven for another 20 minutes.

5. Add the Pecans and broil another 10 minutes

6. Serve warm.

Date Added: 10/28/2013
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