Roasted Jerusalem Artichokes
Roasted jerusalem artichokes are one of those quietly brilliant side dishes that surprise everyone at the table. Also known as roasted sunchokes, these knobbly little roots turn beautifully golden in the oven, with crisp edges and tender, nutty centres. Made with just a handful of ingredients and fresh out of the oven in 35 minutes, they’re simple enough for a weeknight yet special enough for a cosy Sunday roast. Go ahead and make a double batch. They disappear fast.
Ingredients for the Best Roasted Jerusalem Artichokes
This recipe keeps it simple and lets Jerusalem artichokes shine:
- Jerusalem artichokes – Scrubbed well, thinly sliced. No peeling needed.
- Olive oil – For caramelised, crispy edges.
- Garlic – Savoury warmth in every bite.
- Parmesan – Salty, golden goodness.
- Dried thyme – Earthy and comforting.
- Sea salt & black pepper – Always.
- Lemon juice & fresh herbs (optional) – For a bright finish.
Tip: Give them some space on the tray. Crowding equals steaming. Space equals crisp.
How to Make Roasted Jerusalem Artichokes
Roasting Jerusalem artichokes is simple and lets their naturally nutty flavour shine. Thinly slice the Jerusalem artichokes and toss them with olive oil, garlic, thyme, Parmesan, salt and pepper until well coated. Spread them out in a single layer and roast until golden and crisp at the edges, gently flipping halfway through for even browning. Let them rest briefly, then dig in!
Get the exact ingredient quantities in the printable recipe card below.
Roasted Jerusalem Artichokes FAQ
No, simply scrub them well. The skins soften in the oven and add both texture and flavour.
They have a slightly sweet, nutty flavour with an earthy undertone. When roasted, they develop caramelised edges and a tender interior.
They can, yes. Jerusalem artichokes are naturally rich in inulin, a fermentable prebiotic fibre that gut bacteria love — which can sometimes mean a little extra bloating. They’re also considered high FODMAP, so if you’re sensitive to fermentable carbohydrates, they may be harder to digest. The good news? Start with a small portion and make sure they’re well cooked — that usually makes all the difference.
Why You’ll Love This Roasted Jerusalem Artichokes Recipe
here are plenty of roasted vegetable dishes, but roasted Jerusalem artichokes are truly special:
- Unique flavour – Nutty, slightly sweet and beautifully earthy.
- Crispy without frying – The oven does all the work. Or if you have one, try them in your airfryer!
- Simple pantry ingredients – Minimal effort, maximum flavour.
- Versatile side dish – Perfect alongside roast meats, fish or vegetarian mains.
- Delicious warm or at room temperature – They make a wonderfully savoury snack once cooled.
If you love these roasted jerusalem artichokes and enjoy simple, flavour-packed roasted vegetables, here are a few more veggie-forward favourites that are just as delicious and perfect for everyday cooking:
- Roasted Flower Sprouts with Broccolini – Crispy edges, tender greens and loads of roasted flavour.
- Roasted Potatoes and Green Beans – A simple, hearty side that goes with absolutely everything.
- Miso Roasted Carrots and Parsnips – Sweet, savoury and deeply caramelised with a subtle umami twist.
- Roasted Broccoli with Prosciutto – Salty, crispy and wonderfully satisfying.
- Roasted Broccoli with Lemon, Parmesan & Almonds – Bright, nutty and perfectly balanced with crunch and freshness.
Roasted Jerusalem Artichokes (Sunchokes)
Ingredients
- 500 g Jerusalem artichokes (sunchokes), scrubbed well
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 20 g Parmesan cheese finely grated
- 1/2 teaspoon dried thyme
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan) and line a large baking tray with parchment paper.
- Slice the Jerusalem artichokes into thin rounds (about 3–4 mm thick). Try to keep them evenly sized so they cook at the same rate.
- In a large bowl, combine the olive oil and garlic. Add the sliced sunchokes, thyme, Parmesan, salt and pepper, and toss well to coat evenly.
- Spread the slices out in a single layer on the prepared tray. Avoid overlapping as much as possible to ensure crisp edges. If needed, use two baking trays and switch their positions halfway through roasting for even browning.
- Roast for 30–35 minutes, gently flipping after the first 10 minutes, until golden brown with crisp edges and tender centres.
- Let them rest on the tray for 2–3 minutes to crisp slightly further. Serve immediately.
Nutrition
Notes
- I love these just as much at room temperature as I do straight from the oven as they make the most irresistible, savoury little snack once cooled.
- For a bright, fresh finish, add a generous squeeze of lemon juice and a scattering of chopped fresh herbs just before serving.
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