Roasted Jerusalem Artichokes and Shallots with Rosemary

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

When you roast a Jerusalem artichoke, its flavour becomes concentrated and it seems to take on a different character. Shallots, roasted in their skins, are the perfect partner and a handful of rosemary added towards the end of cooking just gives them another dimension. This is an excellent accompaniment to grilled or roast lamb.


  • 12 large shallots
  • 500 g Jerusalem artichokes, scrubbed
  • 2-3 tablespoons


Preheat the oven to 180°C/Gas 4. Lay the shallots on a baking tray and roast them in their skins for about 45-50 minutes unt