Roasted Jerusalem Artichokes Recipe
www.thekitchn.com
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Cost: $4.54 /serving
Author : Olivia Mack McCool
Ingredients
Remove All · Remove Spices · Remove Staples
Export 4 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Step 1
Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2
Cut 1 pound Jerusalem artichokes in half lengthwise; cut any very large ones in half again crosswise. Transfer to a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper, and toss to combine.
Step 3
Transfer to the baking sheet and arrange in an even layer. Scatter 2 to 3 fresh rosemary sprigs on top. Roast, tossing halfway through, until golden brown and tender, 25 to 35 minutes total. Discard the rosemary sprigs before serving.