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roasted jerusalem artichokes in terracotta bowl
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Rosemary-roasted Jerusalem artichokes

Jerusalem artichokes roast really well. Simply combine with chopped rosemary, sea salt and oil for deliciously crunchy roasted Jerusalem artichokes.
Course Side Dish
Cuisine British
Keyword roasted jerusalem artichokes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Calories 288kcal

Ingredients

  • 450 g Jerusalem artichokes
  • 1 sprig rosemary leaves leaves picked and chopped
  • 2-3 tablespoons sunflower oil
  • pinch sea salt
Metric - US customary

Instructions

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Wash the Jerusalem artichokes well - you may need to soak them. Scrub or peel to remove any dirt (see above).
  • Chop into roughly equal pieces - halves or quarters will usually be enough.
  • Place in a roasting tin with the chopped rosemary, drizzle with 2-3 tablespoons sunflower oil and a pinch of sea salt. Mix well.
  • Roast for 20 minutes, then stir. Put back in the oven for a further 20 minutes or until cooked through and crispy on the outside.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 288kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 9mg | Potassium: 966mg | Fiber: 4g | Sugar: 22g | Vitamin A: 47IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 8mg