Roasted Jerusalem artichokes are a perfect side dish for meat, fish or used in a salad. Never heard of it? It's a lovely root vegetable you have to try!
Made by Véronique
Published at 2016-01-21, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-20
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Peel the jerusalem artichokes. The easiest way to do this is by using a pairing knife. Slice the peeled jerusalem artichokes in equal pieces.
Peel the red onion and chop it into thin half-rings. Also, peel the garlic cloves and chop them as fine as you can. Rinse the rosemary sprigs with cold water and also chop them as fine as you can.
Combine the sliced jerusalem artichokes, red onion rings, finely chopped rosemary and finely chopped garlic. Drizzle with olive oil and season with pepper and salt.
Roast in the oven for about 20 to 25 minutes, depending on your oven. Check if they're tender enough and maybe they need some more pepper or salt.
If they have gorgeous colour and smell amazing, they are ready to be served. serve these with meat, baked fish or mixed in a salad. Enjoy!
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 187.5 | gram | jerusalem artichokes | 151.88 | 32.81 g | - | 0.19 g | - | 4.69 g | 33.75 g | 7.50 mg | 5.63 mg | 28.13 mg | 24.38 mg | 750.00 mg | 150.00 mg | 0.22 mg | 0.21 mg | - | 1.13 µg | 9.38 mg | - | 1.88 mg | 0.38 mg | 0.09 mg | 0.13 mg | - | - | 0.38 mg | 0.19 µg | - | |
| 0.25 | red onion | 11.25 | 1.91 g | 1.91 g | 0.06 g | 0.03 g | 0.38 g | 0.78 g | 2.81 mg | 0.16 mg | 9.38 mg | 3.13 mg | 54.69 mg | 13.13 mg | 0.03 mg | 0.25 mg | - | - | 2.03 mg | - | - | 0.01 mg | 0.01 mg | 0.04 mg | - | 3.13 µg | - | - | - | ||
| 0.5 | clove | garlic | 2.10 | 0.42 g | 0.01 g | - | - | 0.09 g | 0.03 g | 0.06 mg | 0.02 mg | 2.55 mg | 0.30 mg | 9.00 mg | 1.95 mg | - | 0.02 mg | 0.02 µg | - | 0.21 mg | - | - | - | - | 0.01 mg | - | 0.06 µg | - | - | - | |
| 0.25 | sprig of | rosemary | 1.90 | 0.23 g | - | 0.08 g | - | 0.02 g | 0.10 g | 0.25 mg | 0.15 mg | 6.50 mg | - | 5.00 mg | - | - | - | - | - | 0.30 mg | - | - | - | - | - | - | - | - | - | - | |
| olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 173.55 | 36.50 g | 1.93 g | 0.62 g | 0.09 g | 5.36 g | 35.10 g | 349.76 mg | 6.04 mg | 50.55 mg | 29.13 mg | 829.77 mg | 166.59 mg | 0.26 mg | 0.48 mg | 0.54 µg | 1.15 µg | 13.25 mg | - | 1.88 mg | 0.39 mg | 0.11 mg | 0.18 mg | - | 3.36 µg | 0.45 mg | 3.05 µg | - | ||||
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