Roast jerusalem artichokes

  •
  • Effort icon Easy
  • February 2016
Roast jerusalem artichokes
  • Effort icon Easy
  • February 2016
  • Serves icon Serves 6 as a side
  • Time icon Hands-on time 15 min, oven time 25 min

Jerusalem artichokes, roasted with the subtle flavours of lemon thyme and honey, make a perfect side dish to this whole sea bass recipe.

  • Vegetarian Vegetarian recipes

Nutrition: per serving

Calories
73kcals
Fat
2g (0.3g saturated)
Protein
1.5g
Carbohydrates
10g (2.4g sugars)
Fibre
4.4g
Salt
trace
Calories
73kcals
Fat
2g (0.3g saturated)
Protein
1.5g
Carbohydrates
10g (2.4g sugars)
Fibre
4.4g
Salt
trace

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Ingredients

  • 530g jerusalem artichokes, washed under cold water, dried well
  • 1 tbsp olive oil
  • 5 fresh lemon thyme sprigs
  • ½ tbsp runny honey
  • Handful fresh flatleaf parsley, finely chopped

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Cut the artichokes into 2cm pieces, drizzle with olive oil, toss with the thyme and honey, then put in a roasting tin and cook for 25 minutes. Serve sprinkled with the parsley and seasoned with salt and pepper.

Recipe by Sam Willis at Café Murano in Covent Garden

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