Roasted Jerusalem Artichokes with Mustard, Honey and Fresh Thyme
Jerusalem artichokes in summer? Unexpected — and that's exactly what we love.
- Prep time: 15 minutes
- Cook time: 35 minutes
Roasted at high temperature, they become crispy on the outside, melt-in-your-mouth tender inside, with a subtle nutty note that mustard and honey elevate beautifully. A starter or side dish that always surprises.
Ingredients
-
jerusalem artichoke
-
olive oil
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wholegrain mustard
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honey
-
thyme
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salt and pepper
-
walnuts
Recipe steps
Preheat
Preheat your oven to 200°C (400°F), fan setting.
Prepare the Jerusalem artichokes
Scrub the Jerusalem artichokes under cold water with a vegetable brush. No need to peel them — the skin is edible and crisps up beautifully when roasted. Cut them in half lengthwise (or in quarters if large).
Prepare the marinade
In a large bowl, mix the olive oil, mustard and honey. Add the Jerusalem artichokes and toss well to coat.
Arrange on the baking sheet
Spread them on a baking sheet in a single layer (don’t crowd them — that’s the secret to crispiness). Sprinkle with thyme, salt and pepper.
Roast
Bake for 35 to 40 minutes until golden brown, flipping halfway through.
Plate and serve
Serve hot, sprinkled with crushed hazelnuts if you enjoy the texture contrast.
Tips and variations
- Add a few unpeeled garlic cloves to the baking sheet — they caramelize gently and are delicious spread on bread.
- Roasted Jerusalem artichokes keep for 3 days in the fridge. Reheat in a pan rather than the microwave to bring back the crispiness.
Anti-waste tips
Don’t throw away the peels if you decide to peel them after all: dry them in the oven at 150°C (300°F) for 20 minutes and they turn into crispy chips.
