Simple, tasty, earthy, crunchy, fluffly, full of flavour, there’s nothing not to like about these roasted Jerusalem artichokes. A great side dish to accompany Sunday roasts or eaten as the hero with a simple salad, whatever you prefer, delicious.
Crispy Roasted Jerusalem Artichokes with Garlic and Thyme
- 800g Jerusalem artichokes
- 1 garlic bulb, cloves separated
- 3 sprigs thyme
- 3 tbsp olive oil
- Pepper & Salt
- Lemon juice to serve, optional
Preheat the oven to 180°C.
Clean the artichokes well making sure there’s no dirt left.
Keep the skin on and halve them lengthwise.
Coat the artichokes with olive oil and season well with pepper and salt.
Lay out on a baking tray with some thyme and a whole head of garlic separated into cloves (or keep whole if you prefer).
Roast for 20 minutes at 180°C for 45 - 50 minutes until browning and crispy.
Shuffle them around a but after 20 minutes.
To finish, squeeze the softened garlic cloves from their skins and toss with the roasted Jerusalem artichokes and squeeze over some lemon juice.