Roasted Jerusalem Artichokes with Lemon, Rosemary, and Garlic

Name: Roasted Jerusalem Artichokes with Lemon, Rosemary, and Garlic
Yield: Serves 4 as a Side Dish
Ingredients: 1 tsp. kosher or fine sea salt; 1 tsp. kosher or fine sea salt; 2 tbsp. extra-virgin olive oil; 2 tsp. minced fresh rosemary; 1 medium lemon, cut crosswise into thin slices; 12 garlic cloves, peeled but left whole; 1 lb/455 g Jerusalem artichokes, unpeeled, cut into slices ¼ in/6 mm thick

Preparation info

Serves
4
as a Side Dish

Difficulty
Easy

Appears in

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

Side dish
Vegan
Gluten-free

Method

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