Crispy and sticky on the outside, soft and buttery on the inside, and with a slightly nutty flavour, roasted Jerusalem artichokes are a delicious alternative to roast potatoes and other similar sides.
Clean the artichokes thoroughly to remove any dirt. If you have time, it can help to soak them in water first. Cut the artichokes into similar bite-sized pieces, i.e. larger ones into quarters and smaller ones left whole.
Drizzle 1 tablespoon of oil in a large oven dish and add the artichokes. Season well with salt and pepper, drizzle over a little more oil, then shake to coat everything.
Roast in the oven for around 30-40 minutes or until golden and crispy, shaking now and then during cooking.
Remove from the oven and serve. For extra flavour, squeeze over a little lemon juice before serving.📸 Recipe steps >📖 Table of contents >
Notes
Other flavours: Try roasting the artichokes along with garlic cloves and rosemary sprigs, or sprinkle with spices such as cumin and smoked paprika.Tofu bacon: You could also combine this recipe with my recipe for vegan pancetta and roast everything in the same dish.Storage: The cooked artichokes should keep in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy:
* Percent Daily Values are based on a 2000 calorie diet.
Keyword how to cook Jerusalem artichokes, roast potato alternative, vegan side dish
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