Jerusalem Artichokes Roasted in Olive Oil
An easy recipe to make the most of seasonal Jerusalem Artichokes
Servings: 2
Calories: 181kcal
Ingredients
- 300 grams Jerusalem artichoke
- 1 tablespoon olive oil
- 2 sprigs rosemary
- 4 cloves garlic
- salt and pepper
Instructions
- Brush off any loose dirt from the Jerusalem artichoke tubers, then soak in cold water for at least 20 minutes
- Drain and clean the tubers using a vegetable brush
- Trim any roots or soft parts from the tubers
- Cut the tubers in half lengthways
- Put them in a bowl along with the garlic cloves and rosemary, then dress with the oil and plenty of salt and pepper
- Spread out on a baking sheet so you have a single layer of tubers, skin side up
- Preheat your oven or airfryer to 180C (175c for fan assisted)
- Put the tray in the oven and leave for 25 to 30 minutes
- Take the tray out and turn all the tubers.
- Turn the heat up to 200C (190 fan assisted) and return the tray to the oven for 20 minutes
- Drain the tubers on kitchen paper and serve
Nutrition
Serving: 150g | Calories: 181kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 669mg | Fiber: 3g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 5mg