Jerusalem artichokes have earned a reputation as gassy troublemakers, and honestly, in large amounts they can be. Roasted low and slow until caramelized, though, a modest portion turns creamy and faintly sweet, closer to a roasted chestnut than a potato, and easier on digestion than eating them raw.
Ingredients
- 1.5 pounds Jerusalem artichokes, scrubbed and halved
- 3 tablespoons olive oil
- 3 garlic cloves, smashed
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Zest and juice of 1 lemon
- Fresh parsley, chopped, for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Toss the halved Jerusalem artichokes with olive oil, garlic, thyme, salt, and pepper.
- Spread in a single layer, cut side down, and roast for 30 to 35 minutes until deeply golden and tender when pierced.
- Remove from the oven and immediately toss with lemon zest and juice.
- Scatter with fresh parsley before serving.
Nutrition Facts (per serving)
| Calories | 160 |
| Total fat | 10g |
| Total carbohydrates | 17g |
| Dietary fiber | 3g |
| Protein | 3g |
| Sodium | 280mg |
Why This Is Good for Your Gut
Jerusalem artichokes are among the richest food sources of inulin, a prebiotic fiber that selectively feeds Bifidobacterium in the colon; slow roasting breaks down some of that inulin into shorter-chain fructans before it reaches your gut, which is part of why a roasted portion tends to sit easier than a raw one.
Start with a small serving; your gut bacteria will thank you tomorrow. Keep roasting with Roasted Asparagus with Garlic and Lemon or a Whatever-You-Have Roasted Vegetable Medley.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
