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:)
Lesley@lostinfood says
Love the simplicity of this recipe. I’m going to give this a try with my home grown Jerusalem artichokes.
Monika says
Thanks! Hope you like it:)
Kate - gluten free alchemist says
I've never had Jerusalem Artichokes. They look lovely and you have certainly tempted me to find some with this recipe. I will have to go on a JA hunt!! x
Monika says
Thanks! I am so glad! Hope you like them if you can get hold of them:)
Katie Bryson says
What gorgeous flavours you've put together for this side dish... it's not an ingredient I always think to cook with, but I'm feeling the need to hunt some out. Thanks so much for hooking up with Simple and in Season this month.
Monika says
Thank you! They aren't always easily available, in fact I haven't seen any since I did that post.
Liz @ spades, spatulas, and spoons says
Thank you for bringing this delicious recipe for Fiesta Friday. They have gone wild in our garden and it is a challenge to keep them confined. But, unless they are pickled, they do have an unfortunate side effect.
Monika says
Yes, the side effect is unfortunate, though if you only have 3-4 it's not too bad:) I must try pickling them.
Liz @ spades, spatulas, and spoons says
I think pickled sunchokes are a Southern tradition. My Dad grew up in West Texas and raved about them.
Don't plant them in your garden though.
Monika says
Thanks for the tip:)
Zeba@Food For The Soul says
I have not cooked these before...will be looking out for them now. Looks lovely!
Monika says
Thanks! They are really delicious and easy to cook:)
Ali says
I've seen Jerusalem Artichokes at the farmer's market before, but never quite knew what to do with them. I'm going to pin this recipe for this season - I'd love to make this.
Monika says
Thanks Ali! They don't look particularly appealing but are delicious and very easy to prepare. Hope you like them:)
Angela / Only Crumbs Remain says
Thankyou so much for sharing this recipe Monika. I' saw some Jeruselem Artichoke in our local supermarket (directly next to the potatoes actually) and though i'd love to try those but had no idea what to do with them or what they tasted like. I'll definitely be buying some of them this week. it's great to read that they've not travelled too far also. 🙂
Angela x
Monika says
They taste really nice, sweet and nutty, and are so very easy to prepare. Hope you like them (though be aware they can have a slightly windy side effect:)
chefintheburbs says
I must try this! I admin Jerusalem artichokes are one of those things I buy and then look at in the fridge until they go bad. 🙁
Monika says
They are actually really tasty though not very pretty looking. Hope you like them if you do cook them:)
carolinescookingblog says
I do love Jerusalem artichokes and lemon goes so well with them. These look delicious!
Monika says
Thank you! I am also a fan of Jerusalem artichokes, I think they are particularly tasty roasted, with any combination of herbs and spices really.
hijackedbytwins says
We love Jerusalem artichokes even though they can have a windy side effect! This recipe sounds delicious, I think I need to get some next time I go shopping. Thank you for sharing with #CookBlogShare and feel free to add to my monthly seasonal linky #SimplySeasonal as it would be perfect! x
Monika says
Thanks Kirsty! Yes, it does have that side effect:) but it's so delicious! I'll add it to the link later on today:)
Mandy Mazliah says
What a delicious way to use Jerusalem artichokes and I'm so pleased that you've enlightened me about not needing to peel them! We often get them in our veg bag and it is hard to know what to do with them so def making this next time I have them.
Monika says
Thank you Mandy! They are really delicious and so easy to prepare. Hope you like them roasted if you do decide to prepare them in this way:)