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Diane Morgan

Roasted Jerusalem Artichokes with Lemon, Rosemary, and Garlic

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Preparation info
  • Serves

    4

    as a Side Dish
    • Difficulty

      Easy

Appears in
top 1000Roots: The Definitive Compendium
Roots

By Diane Morgan

Published 2012

  • About

You don’t need to peel Jerusalem artichokes. In fact, especially when roasted, the peels add delicious flavor, color, and texture. Once you have sliced Jerusalem artichokes, work quickly to toss with oil and lemon so they don’t discolor.

Ingredients

  • 1 lb/455 g Jerusalem artichokes, unpeeled, cut into slices ¼ in/6 mm thick
  • 1 medium lemon, cut crosswise int

Method

  1. Position a rack in the center of the oven and preheat to 375°F/190°C/gas 5.
  2. In a large roasting pan, toss together the Jerusalem artichokes, lemon slices, garlic, oil, rosemary, and salt. Spread them evenly in the pan.

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