roasted winter vegetables

Name: roasted winter vegetables
Ingredients: 1/2 pound Jerusalem Artichokes, peeled and cut into 1 pieces; juice of 1 lemon; 1 cup 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 fresh rosemary, chopped; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper