These roasted Jerusalem artichokes are a fantastic winter side dish, full of flavour and simple to prepare.
Roasted Jerusalem artichokes are the perfect substitute for potatoes. When cooked Jerusalem artichokes become soft and flaky and taste a little sweet and nutty. They pair equally well with meat, fish as well as vegetarian dishes.
While potatoes are available year round Jerusalem artichokes are in season for a few short months only. I must admit when I picked them up in the supermarket I expected to see an exotic country of origin. I was very surprised to learn they came from Norfolk, UK!
What are Jerusalem artichokes
This vegetable originates in North America, where it was widely cultivated by the Native Americans long before the arrival of the European settlers. It belongs to the sunflower family, is not actually an artichoke and has absolutely nothing to do with Jerusalem. (The Italian name for it, 'girasole', meaning 'sunflower artichoke', is thought to have later evolved into 'Jerusalem').
Whatever its etymology, this vegetable is delicious, easy to prepare and definitely worth including in your diet.
Are they good for you
Yes, they are! They contain iron, Vitamins and minerals and have a low Glycemic Index score (which means they don't cause spikes in blood sugar levels in the same way that potatoes do).
Ingredients
Jerusalem artichokes have a sweet and nutty flavour, very easy to pair with a variety of herbs. I chose lemon thyme for its strong citrusy notes, but you could use ordinary thyme, rosemary, parsley or dill.
I also used a little olive oil for coating, garlic and simple seasoning to help bring out the flavour of this delicious vegetable.
Preparation
Jerusalem artichokes are round, knobbly vegetables with thin skin. You don't have to peel them, only rub to get rid of any soil or grit. Because they are so uneven peeling it would waste too much of the actual vegetable.
How to roast Jerusalem artichokes
1.Once you've cleaned your Jerusalem artichokes halve or cut them into quarters. Preheat the oven to 375F/ 190 C/ gas mark 5.
2. Coat in the thyme, oil and garlic mixture season to taste and roast for 45 minutes.
3. Remove from the oven and serve.
Serving suggestions
Enjoy these roasted Jerusalem artichokes either hot or cold (with a bit of parmesan if you wish), alongside a meat, fish or vegetarian main dish. They are also delicious with a creamy dip, such as ranch or dill and mustard.
Top tips
- Do not peel the Jerusalem artichokes, only rub with a vegetable scrub.
- Herbs that pair well with this vegetable include lemon thyme, regular thyme, parsley, rosemary and dill.
- You can prepare the Jerusalem artichokes ahead, coat in the ingredients, cover and refrigerate for a few hours until you are ready to roast them.
- Best served immediately. Leftovers can be enjoyed hot or as a cold snack.
- Not suitable for freezing.
Related roasted vegetable recipes
- Honey Miso Glazed Carrots
- Vegan Hasselback Sweet Potatoes with Herbs
- Roasted Brussels Sprouts with Cranberries & Chestnuts
Check out ALL my sides recipes!
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How have your roasted Jerusalem artichokes turned out for you? Let me know in the comments below, thanks!
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Recipe
Roasted Jerusalem Artichokes with Lemon Thyme
Equipment
- Medium sized oven dish
Ingredients
- 1.1 pounds (500 g) Jerusalem artichokes
- 2-3 tablespoons lemon thyme roughly chopped (leaves only)
- 2 garlic cloves finely chopped
- 2-3 tablespoons olive oil
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium size baking dish.
- Place the artichokes in a large bowl filled with cold water and scrub them clean using a vegetable brush to remove any soil. Rinse well and dry the artichokes with kitchen towel.
- In a medium bowl combine the lemon thyme, oil, garlic, seasoning and stir thoroughly. Cut the large artichokes into quarters and smaller ones in half. Place in the bowl with the herb mixture and stir thoroughly to ensure even coating.
- Tip into the baking dish and bake for 40-45 minutes, turning once halfway through.
- Serve hot or cold, with a bit of parmesan if you wish.
Notes
- Do not peel the Jerusalem artichokes, only rub with a vegetable scrub.
- Herbs that pair well with this vegetable include lemon thyme, regular thyme, parsley, rosemary and dill.
- You can prepare the Jerusalem artichokes ahead, coat in the ingredients, cover and refrigerate for a few hours until you are ready to roast them.
- Best served immediately. Leftovers can be enjoyed hot or as a cold snack.
- Not suitable for freezing.
- *Jerusalem artichokes can cause flatulence!
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Ceri says
I think you need to include the fact that Jerusalem Artichokes can have a VERY strong effect on the guts. If not eaten before, a warning is necessary
Mary says
500?! Grams? Or...?
Monika says
It's grams. Sorry about this, and thanks for pointing this out, just corrected it:)