Roast Jerusalem Artichokes
The ultimate roast Jerusalem artichoke recipe. Golden, crisp on the outside and soft in the middle, they have a nutty sweetness that pairs perfectly with a hit of tamari and a sprinkle of heat. They’re the sort of side dish that vanishes from the tray before they ever reach the table.
Why this recipe works for your gut
Despite the name, Jerusalem artichokes aren’t from Jerusalem — and they’re not related to globe artichokes either. Their natural sweetness comes from inulin, a type of prebiotic fibre that feeds your good gut bacteria.
Roasting helps break down some of the inulin, so you still get gut-friendly fibre while reducing the chance of excess wind. The tamari brings umami depth, balancing that sweetness for a moreish bite.
Ingredients (Serves 3)
- 6 Jerusalem artichokes
- 1 tbsp tamari soy sauce or liquid aminos
- 1 tbsp extra virgin olive oil
- ½ tsp chilli flakes
Method
1. Prep the artichokes
Wash well and slice into chunky 2-inch rounds.
2. Season
Place on a baking tray. Drizzle with tamari and olive oil, then toss to coat.
3. Add heat
Sprinkle with chilli flakes.
4. Roast
Bake at 200°C fan (gas 6) for about 45 mins, turning halfway through, until golden and tender
Variations & swaps
- Milder — skip the chilli flakes and add a squeeze of lemon before serving
- Extra crunch — toss with toasted pumpkin seeds before serving
- Different flavour profile — swap tamari for balsamic vinegar and add rosemary
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