Jerusalem artichokes are super delicious and they are in season right now in autumn and winter. You can use them in many ways, one of them is oven roasted Jerusalem artichokes. They taste fantastically good and are delicious sides for many dishes. Read along here and get our easy recipe for oven-baked Jerusalem artichokes.
Jerusalem artichokes as side dish for dinner
Jerusalem artichokes are one of the ingredients that are in season right now in autumn. You can buy them in most supermarkets, either in bulk or in packed bags just like other root vegetables.
It may also be that you have Jerusalem artichokes in the garden, they are quite easy to grow yourself, and you usually get a great yield. Then there is good reason to look for new ways to cook delicious vegetables.
Jerusalem artichokes are both cheap, filling, and healthy. They contain, among other things, potassium, folate, and phosphorus, and then they taste terrific.
Here in the recipe, they are baked in the oven with the peel on. You don’t have to peel Jerusalem artichokes. They just need to be scrubbed really well, because most of the vitamins sit just below the peel. In addition, the peel contributes good taste and delicious crunch to the finished oven roasted Jerusalem artichokes.
In this dish, we use thyme as a spice for the Jerusalem artichokes. Thyme and Jerusalem artichokes just taste good together. You can also use rosemary instead, it tastes really good too.
Jerusalem artichokes – Jerusalem artichokes are a bit like tuberous potatoes in appearance. You can buy them at the greengrocer or in the supermarkets in autumn and winter.
Thyme – Thyme and Jerusalem artichokes work well together. I use dry thyme for as much taste as possible, and then the Jerusalem artichokes get a little fresh thyme after cooking.
Olive oil – I give the Jerusalem artichokes a little olive oil before cooking. You can also use other kinds of oil.
How to make oven roasted Jerusalem artichokes?
It is not at all difficult to cook Jerusalem artichokes in the oven. First, they need to be cleaned and scrubbed well. I usually use a clean pot sponge, so it’s easy to get any soil residues off.
The clean Jerusalem artichokes are now cut into smaller pieces, and then they are turned in olive oil and seasoned with dried thyme, salt, and pepper before going to the oven.
When the Jerusalem artichokes are tender and baked, they are ready to serve. If you have some fresh thyme, you can sprinkle it over a little before serving. It tastes great for the baked Jerusalem artichokes, which have a delicious nutty taste.
Find the full recipe further down the page here.
Frequently asked questions
You can serve oven roasted Jerusalem artichokes as you would serve oven roasted potatoes for example for a good steak, chicken, or fish. You can also use baked Jerusalem artichokes in a salad or just as a delicious snack with a good dip.
Yes, you can easily experiment with other spices. Rosemary is also super delicious for Jerusalem artichokes, but you can also easily try with other spices and herbs.
You can peel your Jerusalem artichokes if you like, however, it is not necessary. Jerusalem artichokes do not need to be peeled but they need to be scrubbed really well so that there is no soil on them. You can use the coarse side of a pot sponge to scrub your Jerusalem artichokes clean.
You can use the recipe here and cook your Jerusalem artichokes on the grill. They should have indirect heat and about 200 degrees Celcius, and then they should be grilled until tender. It takes about 30 minutes.
Other autum dishes you might like
Recipe for baked Jerusalem artichokes with thyme
Here you get our recipe for the most delicious and easiest Jerusalem artichokes in the oven. They are baked with thyme, and they have a wonderful nutty taste that fits well with most autumn and winter dishes.
We hope you will want to try our recipe for oven-roasted Jerusalem artichokes with thyme, they can be served for everything from mince patties to stews.
Oven roasted Jerusalem artichokes
- 1 kg Jerusalem artichokes
- 4 tbsp olive oil
- 1 tbsp dried thyme
- 2 tsp salt
- Black pepper
- ½ dl fresh thyme can be omitted
- Preheat the oven to 200 degres celsius.
- Wash and scrub the Jerusalem artichokes with a clean pot sponge. You don’t have to peel them.
- Cut the Jerusalem artichokes into boats and put them in an ovenproof dish along with oil, dried thyme, salt and pepper, mixing it all around well.
- Bake the Jerusalem artichokes for about 30 minutes at 200 degrees celcius until tender and baked through.
- Serve the hot Jerusalem artichokes sprinkled with fresh thyme on top immediately.
How do you like the recipe?
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