Rosemary Roasted Jerusalem Artichokes and Tomatoes
Elevate your side dish game with this Rosemary Roasted Jerusalem Artichokes and Tomatoes recipe—a rustic yet elegant combination of earthy flavors and vibrant colors. Roasted to perfection, the nutty sweetness of Jerusalem artichokes pairs beautifully with the juicy tang of burst cherry tomatoes, all infused with the fragrant warmth of fresh rosemary and garlic. A drizzle of olive oil ensures golden caramelization, while a finishing sprinkle of zesty lemon brightens every bite. Simple to prepare in just under an hour, this roasted vegetable medley is perfect as a holiday side dish or a wholesome addition to a weeknight dinner. Enjoy it alongside your favorite protein or as a satisfying vegetarian option.
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Recipe Information
Ingredients
- 500 grams Jerusalem artichokes
- 250 grams Cherry tomatoes
- 2 sprigs Fresh rosemary
- 4 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Scrub the Jerusalem artichokes under cold water to remove any dirt. Trim off any knobby bits and cut them into approximately 1-inch chunks.
Place the Jerusalem artichokes in a large mixing bowl. Add the cherry tomatoes, keeping them whole, into the same bowl.
Peel the garlic cloves and lightly crush them, keeping them whole, and add them to the bowl.
Strip the leaves off the rosemary sprigs and finely chop them. Add the rosemary to the bowl along with the olive oil, salt, and black pepper.
Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the mixture onto the prepared baking sheet in an even layer. Ensure the Jerusalem artichokes and tomatoes are not overcrowded to allow for even roasting.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the Jerusalem artichokes are tender on the inside and golden brown on the edges. The cherry tomatoes should be slightly shriveled and bursting.
Remove the tray from the oven and sprinkle the roasted vegetables with lemon zest before serving for an added brightness.
Serve warm as a side dish to your favorite protein or as part of a hearty vegetarian meal.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 53.4 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
