Roasted Jerusalem Artichoke with Caper Dressing

img_3294-croppedOver the last few days, when I have been walking past the green grocer, I have seen a box of purple carrots and thought to myself that I must pick some up and cook with them. After seeing a friend this morning I happened to walk past again and finally bought some. This dish was created.
We ate this dish with some grilled goat cheese on the side. The combination worked very well but you could also serve with meat or other vegetable dishes.

Time: About 50 minutes
Serves: 2
Roasted Jerusalem Artichoke with Caper Dressing
500 g Jerusalem artichoke, cut in half length ways
300 g carrot, I used orange and purple, cut in half length ways or in 2 cm slices
1 garlic, cut in half
a few springs of fresh oregano, optional
1 tbsp virgin olive oil
pinch of sea salt
2 tbsp capers
1 tbsp virgin olive oil
1 tbsp lemon juice
1 tsp honey
1/2 tsp dijon mustard
Preheat the oven to 225 °C
Peel and cut the Jerusalem artichoke and carrots. Toss the vegetable in oil, oregano and a pinch of salt. Roast in the oven for 40 minutes. Place the garlic halves in the oven 10 minutes into the roasting time as these will cook faster.
While the vegetables are roasting prepare the dressing and set a side.
Drizzle the dressing over the roasted vegetables as soon as they are removed from the oven. Ready to serve.

8 thoughts on “Roasted Jerusalem Artichoke with Caper Dressing

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