Recipe: Roasted Jerusalem Artichokes with Herbs
- 1 pound Jerusalem artichokes, scrubbed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, chopped
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the Jerusalem artichoke pieces with olive oil, minced garlic, thyme leaves, rosemary leaves, salt, and pepper. Ensure the artichokes are evenly coated.
- Spread the artichokes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 25-30 minutes or until the artichokes are golden brown and tender, stirring once or twice during cooking.
- Remove from the oven and season with additional salt and pepper if desired.
- Serve the roasted Jerusalem artichokes as a delightful side dish or as a unique addition to salads and grain bowls.