Easy Roasted Jerusalem Artichokes

  • 1 lb Zephyr Organics Jerusalem artichokes
  • 2 tablespoons Brule Creek Farms Extra Virgn Canola Oil
  • 1/4 teaspoon salt (or to taste), ground black pepper to taste
  • 1/4 teaspoon garlic powder
  • Optional: 1 tablespoon finely minced parsley leaves
  1. Preheat oven to 400F. Spray a baking pan with oil or non-stick spray or line with parchment paper or aluminum foil.
  2. Brush the jerusalem artichokes with a vegetable brush under water to clean them. Chop them into even 3/4 inch pieces.
  3. In a large bowl, combine the chopped jerusalem artichokes, canola oil, salt, pepper, and garlic powder. Toss to coat all the pieces.
  4. Roast them for 17-20 minutes, or until they are fork-tender. You can cook them shorter or longer, depending on how crunchy you like your veggies.
  5. Sprinkle with chopped parsley leaves and enjoy!