Roast jerusalem artichokes

Name: Roast jerusalem artichokes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6 as a side
Cuisine: Italian recipes
Ingredients: 530g jerusalem artichokes, washed under cold water, dried well; 1 tbsp olive oil; 5 fresh lemon thyme sprigs; ½ tbsp runny honey; Handful fresh flatleaf parsley, finely chopped

Published: 30 Mar 16
Updated: 18 Mar 24

Test kitchen approved

Jerusalem artichokes, roasted with the subtle flavours of lemon thyme and honey, make a perfect side dish to this whole sea bass recipe.

Serves 6 as a side
Hands-on time 15 min, oven time 25 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

530g jerusalem artichokes, washed under cold water, dried well
1 tbsp olive oil
5 fresh lemon thyme sprigs
½ tbsp runny honey
Handful fresh flatleaf parsley, finely chopped

Method

Heat the oven to 180°C/160°C fan/gas 4. Cut the artichokes into 2cm pieces, drizzle with olive oil, toss with the thyme and honey, then put in a roasting tin and cook for 25 minutes. Serve sprinkled with the parsley and seasoned with salt and pepper.

Recipe by Sam Willis at Café Murano in Covent Garden

Recipe from February 2016 Issue

Nutrition

Nutrition: per serving

Calories: 73kcals
Fat: 2g (0.3g saturated)
Protein: 1.5g
Carbohydrates: 10g (2.4g sugars)
Fibre: 4.4g
Salt: trace

Fancy getting a copy in print?

Subscribe to our magazine

Roast jerusalem artichokes

Ingredients

Method

Nutrition

Parsnip and Jerusalem artichoke bake

Jerusalem artichokes with bacon, garlic and lemon

Jerusalem artichoke soup with clams, garlic croutons and harissa

More to discover

Roast jerusalem artichokes

Ingredients

Method

Nutrition

Or, how about...?

Parsnip and Jerusalem artichoke bake

Jerusalem artichokes with bacon, garlic and lemon

Jerusalem artichoke soup with clams, garlic croutons and harissa

More to discover