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🍽️ Crispy Oven-Roasted Jerusalem Artichokes with Rosemary

158 kcal · 30 min · 4 servings

Ingredients

• 800 g Jerusalem artichokes
• 2 red onions
• 4 tbsp olive oil
• sea salt
• pepper (from the mill)
• 2 sprigs rosemary

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-forced.
2. 2. Peel the Jerusalem artichokes.
3. 3. Cut the Jerusalem artichokes in half lengthwise or leave them whole, depending on their size.
4. 4. Peel the onions and cut them into wedges.
5. 5. Place the vegetables in a bowl and drizzle with olive oil.
6. 6. Season the mixture generously with salt and pepper.
7. 7. Toss everything well so that the oil and spices coat the vegetables evenly.
8. 8. Spread the vegetables out on a baking sheet.
9. 9. Place the tray in the oven and roast the vegetables for about 45 minutes.
10. 10. The vegetables are done when they are golden brown and soft.
11. 11. Strip the leaves from the rosemary sprig.
12. 12. Sprinkle the rosemary leaves over the vegetables during the last 10 minutes of cooking time.
13. 13. Turn the vegetables occasionally to ensure even cooking.
14. 14. Serve the Jerusalem artichokes with a sour cream dip and green pepper, if desired.

Nutrition per serving

• kcal: 158
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 9 g