These oven-roasted Jerusalem artichokes with rosemary make the perfect vegetarian side dish. Oven roasting is the most effortless way to prepare this root vegetable and requires only 10 minutes of preparation. As an artichoke lover, this is definitely one of my favorite winter vegetable recipes.
All about Jerusalem artichokes
Jerusalem artichokes, also known as sunchokes or topinambours in French belong to the family of root vegetables. Nowadays, they are often considered forgotten vegetables because they are neglected in modern cuisines. Few people know how to prepare them, even though you can cook them similarly to potatoes.
What do Jerusalem artichokes taste like?
Their taste is very surprising since it is very similar to artichokes, hence their name. Jerusalem artichokes also have a slightly sweet taste due to their fructose content. So to all the artichoke lovers out there, this root vegetable is for you!
How to clean Jerusalem artichokes
First, use a clean brush that you use solely for cooking purposes to remove any dirt. Then, rinse them under cold water until perfectly clean.
Do I need to peel Jerusalem artichokes?
If cleaned thoroughly, there is no need to remove the skin of Jerusalem artichokes before roasting. In fact, it will give make them even more crispy. Note that if you're using them in a soup or puree, you might want to peel them to obtain a light-colored dish.
How to cook Jerusalem artichokes?
- Boiled: sunchokes can be peeled and simply cooked in boiling water. Make sure to work quickly once they are peeled since they brown quickly (or keep them in water with a little lemon juice or vinegar until cooking). Boiled sunchokes are great in soups or as a puree.
- Roasted: you can roast them in a pan on the stovetop or in the oven. Follow this recipe to make simple oven roasted Jerusalem artichokes or prepare them as a gratin.
- Air-fried: as an alternative to oven or pan-roasted vegetables, Jerusalem artichokes can be prepared in the air-fryer. Note that I didn't have the opportunity to test air-fried Jerusalem artichokes yet and can therefore not give any indications on the required cooking time.
Are Jerusalem artichokes difficult to digest?
Jerusalem artichokes are rich in indigestible fiber and carbohydrates (e.g., inulin). When they reach the colon, they are fermented by the gut bacteria and cause flatulence. It is therefore recommended to eat them in moderate amounts.
Compared to potatoes, which contain high amounts of digestible starch, Jerusalem artichokes don't cause blood sugar spikes (since the carbohydrates cannot be broken down and absorbed in the intestine). For this reason, they are usually recommended to people trying to keep their blood sugar levels low or stable.
Step-by-step with pictures
Wash, cut the Jerusalem artichokes and add spices. Clean them thoroughly (read above how to wash them correctly) and place them in a salad bowl. Ass the olive oil, salt and spices.
Bake the Jerusalem artichokes. Place them cut side down on a baking sheet lined with parchment paper. Baked until golden brown and small bubbles start appearing.
Adjust seasoning. Add more fresh rosemary, as well as some more sea salt and herbs if desired.
More oven roasted vegetable recipes
- Crispy oven-roasted potato wedges
- Vegan roasted Brussels sprouts with caesar dressing
- Roasted celery root with oat crumble
Rosemary Roasted Jerusalem Artichokes
- 500 g Jerusalem artichokes
- 2-3 tablespoon olive oil
- 2 teaspoon Italian spices e.g., a mix of rosemary, thyme, sage and basil
- ¼ teaspoon garlic powder
- 2 sprigs rosemary
- Coarse sea salt to taste
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Use a clean kitchen brush to remove any dirt from the Jerusalem artichokes. Then, rinse them under cold water until perfectly clean. Or peel them if desired.
- Cut the vegetable in half or quarters depending on the size (see step-by-step pictures in the post above). Add them to a salad bowl. Generously drizzle with olive oil and sprinkle Italain spices and fresh rosemary (approx. 1 sprig). Swirl around until evenly coated.
- Place the Jerusalem artichokes cut side down on the baking sheet. Roast for 45 minutes until golden bornw and small bubbles start appearing.
- Remove from the oven and adjust seasoning if necessary. Add some more fresh rosemary and serve.
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