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Rosemary roasted Jerusalem artichokes on a brown plate with fresh rosemary
5 from 1 vote

Rosemary Roasted Jerusalem Artichokes

These oven roasted Jerusalem artichokes with rosemary make the perfect vegetarian side dish.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Fiber: 2g | Sugar: 12g
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