Roasted Jerusalem Artichokes

2 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 45 min
160 calories/serving


2 tbsp olive oil 30 mL
12 jerusalem artichokes, peeled 850 g
2 cloves garlic
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp Italian parsley, fresh, chopped 10 g


  1. Preheat the oven to 190°C/375°F. Generously oil an ovenproof dish or baking sheet.
  2. Cut the Jerusalem artichokes in half if they are medium to large size or keep whole if they are the size of baby potatoes. Lay them out on the sheet with the unpeeled garlic cloves. Coat thoroughly with the oil. Season with salt and pepper to taste.
  3. Roast in the middle of the oven, stirring occasionally, for about 45 min until the Jerusalem artichokes are soft and golden-coloured.
  4. Take the dish out of the oven. Unpeel the garlic then toss it with the Jersualem artichokes. Sprinkle with parsley then serve.

Nutrition Facts Table

per 1 serving (150 g)


% Daily Value




5 g

7 %

Saturated 0.7 g
+ Trans 0 g

3 %


0 mg


10 mg

0 %


26 g

9 %


2 g

10 %


14 g

Net Carbs

24 g


3 g

Vitamin A

2 %

Vitamin C

13 %


2 %


36 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Potassium, Vitamin K
Good source of  :
Vitamin B1
Source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 4 ½
Fats 1

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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