Description
Crispy on the outside and creamy inside, these roasted Jerusalem artichokes are earthy, flavorful, and incredibly easy to prepare. A rustic side dish that steals the show with minimal effort.
Ingredients
Scale
- 1.5 pounds Jerusalem artichokes, scrubbed and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the sliced Jerusalem artichokes with olive oil, garlic, thyme, salt, and pepper.
- Spread the artichokes in a single layer on the prepared baking sheet.
- Make sure each piece has space to ensure proper roasting, not steaming.
- Roast for 25 to 30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Remove from the oven and drizzle with lemon juice while still hot.
- Serve warm as a side or add to salads or grain bowls.
Notes
- Don’t peel the artichokes—the skin crisps up beautifully when roasted.
- For extra flavor, sprinkle with chili flakes or fresh parsley before serving.
- Store leftovers in the fridge for up to 4 days and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted Jerusalem artichokes, how to roast sunchokes, crispy sunchokes recipe, easy vegan side dish