ROASTED JERUSALEM ARTICHOKES WITH GARLIC AND HERBS

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 1 1/4 pounds Jerusalem artichokes
  • 2 tablespoons sunflower oil or extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 2 medium cloves garlic, minced
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1 teaspoon minced fresh thyme leaves

Directions

  • Preheat oven to 425 degrees. Remove any knobby protrusions from Jerusalem artichokes with a paring knife. Scrub them thoroughly under cold running water.
  • Cut Jerusalem artichokes into 1-inch cubes; toss with oil on a large rimmed baking sheet. Sprinkle with salt and pepper to taste.
  • Roast, stirring two or three times, until golden brown, 30 to 35 minutes. Sprinkle with garlic, rosemary, oregano and thyme; toss to coat evenly. Continue to roast until garlic is golden but not browned, about 3 minutes. Add salt and pepper to taste and serve immediately.
  • Per serving: 175 calories; 7g fat (36 percent calories from fat); 1g saturated fat; no cholesterol; 3g protein; 25g carbohydrate; 14g sugar; 2.5g fiber; 6mg sodium; 28mg calcium; 621mg potassium.

Notes

Author Credit: Adapted from "Vegetables Every Day," by Jack Bishop (Harper Collins, 2001).

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