Roasted Jerusalem Artichokes


Prep: 10 mins
Cook: 35 mins
Total Time: 45 mins
Serves: 4 


  • 450g Jerusalem artichokes (sunchokes)

  • Olive oil

  • 2 tablespoons dried thyme

  • 1 tablespoon minced garlic

  • Sea salt to taste


  1. Preheat oven to 180°C.

  2. Scrub Jerusalem artichoke tubers and cut out eyes. Slice tubers into 3cm pieces.

  3. Mix olive oil, thyme, garlic and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer in a roasting tin.

  4. Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.