- 2 lb. Jerusalem artichokes
- 1 tbsp. olive oil
- 1 tsp. salt
- ¼ ground black pepper
- Chopped fresh parsley for garnish
- Preheat oven to 425 degrees F.
- With vegetable brush, scrub Jerusalem artichokes.
- In 14″ by 10″ roasting pan, toss artichokes with oil, salt, and pepper.
- Roast 1 hour, until artichokes are tender when pierced with knife. To serve, sprinkle with parsley.
- Makes 8 accompaniment servings.