Roasted Jerusalem Artichokes

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

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