Recipes › Roasted Jerusalem Artichokes with Garlic and Thyme
Roasted Jerusalem Artichokes with Garlic and Thyme
Jerusalem artichokes halved and roasted until golden and caramelized outside, fluffy and nutty within. Roasting is the best thing you can do to them — it concentrates their sweetness and develops a complexity that makes them utterly irresistible. The simplest preparation, the most rewarding results.
Ingredients
- 25 oz Jerusalem artichokes, scrubbed and halved
- 3 tbsp olive oil
- 4 cloves garlic, unpeeled
- 6 sprigs fresh thyme
- 1 tsp salt and black pepper, to taste
- 1 lemon, cut into wedges for serving (optional)
Method
- Preheat oven to 425°F (220°C). Toss the Jerusalem artichoke halves with olive oil, garlic, thyme, salt, and pepper on a baking sheet.About 5 min
- Arrange cut-side down on the baking sheet for maximum caramelization. Roast for 25-30 minutes until golden and tender.About 30 min
- Transfer to a serving plate. Squeeze a lemon wedge over the top. Serve warm.
Tips
- Cut-side down ensures maximum caramelization — the flat surface gets direct contact with the pan.
- They're ready when a knife slides in easily. Don't underroast — they need to be properly golden.
Ring the changes
- Toss with miso and sesame oil for an Asian-inspired version.
- Drizzle with tahini and pomegranate seeds after roasting.
Keeping it
Keeps in the fridge for 3 days. Reheat in a hot oven or skillet to restore crispiness.
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