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    Home » Recipes » Appetizers, Sides, Dips

    Roasted Jerusalem Artichokes with Lemon Thyme

    March 8, 2017 By Monika Last Updated February 3, 2022 27 Comments

    Jump to Recipe

    These roasted Jerusalem artichokes are a fantastic winter side dish, full of flavour and simple to prepare.

    Roasted Jerusalem artichoke halves with lemon thyme in white oval dish with fork and fresh herbs in top right corner on dark grey surface.

    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.

    Top down view of roasted Jerusalem artichokes with herbs in white oval dish with spoon, fork and fresh herbs on dark grey table.

    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.

    Top down view of roasted Jerusalem artichokes with herbs in white oval dish with spoon, fork and fresh herbs on dark grey table.

    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!

    Keep in touch!

    How have your roasted Jerusalem artichokes turned out for you?  Let me know in the comments below, thanks!

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    Roasted Jerusalem artichoke halves with lemon thyme in white oval dish with fork and fresh herbs in top right corner on dark grey surface.

    Roasted Jerusalem Artichokes with Lemon Thyme

    These Roasted Jerusalem Artichokes with Lemon Thyme are the perfect substitute for potatoes - equally delicious with meat, fish or vegetarian dishes.
    5 from 1 vote
    Print Pin Rate
    Course: Side
    Cuisine: vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 149kcal
    Author: Monika Dabrowski

    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.

    Nutrition

    Serving: 1serving | Calories: 149kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 564mg | Fiber: 3g | Sugar: 12g | Vitamin A: 191IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 5mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Mary

      February 25, 2018 at 7:01 pm

      500?! Grams? Or...?

      Reply
      • Monika

        February 25, 2018 at 8:27 pm

        It's grams. Sorry about this, and thanks for pointing this out, just corrected it:)

        Reply
    2. Lesley@lostinfood

      December 14, 2017 at 2:45 pm

      Love the simplicity of this recipe. I’m going to give this a try with my home grown Jerusalem artichokes.

      Reply
      • Monika

        December 14, 2017 at 5:19 pm

        Thanks! Hope you like it:)

        Reply
    3. Kate - gluten free alchemist

      April 03, 2017 at 7:44 pm

      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

      Reply
      • Monika

        April 03, 2017 at 9:06 pm

        Thanks! I am so glad! Hope you like them if you can get hold of them:)

        Reply
    4. Katie Bryson

      April 01, 2017 at 12:56 pm

      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.

      Reply
      • Monika

        April 01, 2017 at 4:31 pm

        Thank you! They aren't always easily available, in fact I haven't seen any since I did that post.

        Reply
    5. Liz @ spades, spatulas, and spoons

      March 14, 2017 at 3:20 pm

      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.

      Reply
      • Monika

        March 14, 2017 at 4:46 pm

        Yes, the side effect is unfortunate, though if you only have 3-4 it's not too bad:) I must try pickling them.

        Reply
        • Liz @ spades, spatulas, and spoons

          March 14, 2017 at 10:03 pm

          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.

          Reply
          • Monika

            March 14, 2017 at 10:08 pm

            Thanks for the tip:)

            Reply
    6. Zeba@Food For The Soul

      March 14, 2017 at 12:21 am

      I have not cooked these before...will be looking out for them now. Looks lovely!

      Reply
      • Monika

        March 14, 2017 at 7:53 am

        Thanks! They are really delicious and easy to cook:)

        Reply
    7. Ali

      March 12, 2017 at 5:21 pm

      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.

      Reply
      • Monika

        March 12, 2017 at 6:22 pm

        Thanks Ali! They don't look particularly appealing but are delicious and very easy to prepare. Hope you like them:)

        Reply
    8. Angela / Only Crumbs Remain

      March 12, 2017 at 10:19 am

      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

      Reply
      • Monika

        March 12, 2017 at 10:25 am

        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:)

        Reply
    9. chefintheburbs

      March 11, 2017 at 2:39 pm

      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. 🙁

      Reply
      • Monika

        March 11, 2017 at 2:52 pm

        They are actually really tasty though not very pretty looking. Hope you like them if you do cook them:)

        Reply
    10. carolinescookingblog

      March 10, 2017 at 10:09 pm

      I do love Jerusalem artichokes and lemon goes so well with them. These look delicious!

      Reply
      • Monika

        March 10, 2017 at 11:01 pm

        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.

        Reply
    11. hijackedbytwins

      March 10, 2017 at 4:59 pm

      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

      Reply
      • Monika

        March 10, 2017 at 6:47 pm

        Thanks Kirsty! Yes, it does have that side effect:) but it's so delicious! I'll add it to the link later on today:)

        Reply
    12. Mandy Mazliah

      March 08, 2017 at 10:35 pm

      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.

      Reply
      • Monika

        March 09, 2017 at 8:37 am

        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:)

        Reply

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