Roasted Jerusalem Artichokes

  • 2 lbs. Jerusalem artichokes
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • Chopped fresh parsley for garnish
  1. Preheat oven to 425 degrees F.
  2. With vegetable brush, scrub Jerusalem artichokes.
  3. In a 14-by-10-inch roasting pan, toss artichokes with oil, salt, and pepper.
  4. Roast 1 hour, until artichokes are tender when pierced with knife.
  5. To serve, sprinkle with parsley.
  6. Makes 8 servings.
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