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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!