Simple roasted Jerusalem Artichokes with red onions and a balsamic glaze
Sides & Relish
1kg Jerusalem Artichokes, scrubbed but ot peeled
2 red onions
1/4 extra virgin olive oil
4tspns balsamic glaze
Leaves from 6 sprigs lemon thyme
Salt and pepper to taste
Extra balsamic glaze for serving
Preheat oven to 180C
Cut the artichokes in half and place in a single layer on a baking tray. Add all but one tablespoon of the olive oil and rub the oil over the artichokes using your hands and season the mix with salt and pepper.
Cook for 30mins until almost soft.
Peel and cut the onions into thick wedges and separate the layers into a bowl with the thyme leaves. Add the remaining olive oil and rub over the onions with your hands. Add the onions onto the baking tray and return the tray to the oven for approx another 10 – 15 minutes until the onion is cooked and the artichokes are soft inside.
Remove tray from the oven.
In a small saucepan, melt the butter over medium heat and then add the balsamic glaze and stir until its smooth.
In a large bowl, toss the artichokes and onion with the butter and balsamic glaze mixture.