Roast jerusalem artichokes

Name: Roast jerusalem artichokes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6 as a side
Cuisine: Italian recipes
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

Easy
February 2016

Easy
February 2016

Serves 6 as a side
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 recipes

Nutrition: per serving

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

Nutrition: per serving

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

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