Roasted Jerusalem Artichokes with Miso Butter

Chunks of Jerusalem artichokes roasted until caramelised on the outside and tender on the inside, served with a creamy miso butter (or vegan butter) sauce and sesame seeds. Quick, simple and delicious – it's the perfect side dish!


  • No Jerusalem artichokes? Try with parsnips, potatoes or onion wedges. 
  • No lemon juice? Use lime juice instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


340 g Jerusalem artichokes

1 tbsp Olive oil

30 g Miso paste

30 g Unsalted butter / Vegan butter

1 tbsp Sesame seeds

1 tbsp Lemon juice

a pinch of Black pepper


  1. Preheat the oven to 200 C/180 fan/gas mark 6. Cut the Jerusalem artichokes into chunks. 
  2. Put the Jerusalem artichokes in a mixing bowl, then season with black pepper and drizzle with the olive oil. Toss well to coat then transfer to a baking dish.
  3. Roast for 20 minutes, until golden and tender. 
  4. Heat the butter (or vegan butter) and miso paste in a small saucepan over a medium heat.
  5. Whisk together until melted and you've got a smooth paste. Turn off the heat, then whisk in the lemon juice.
  6. Spoon the miso butter into the still-warm baking dish and toss to coat the Jerusalem artichokes.
  7. Sprinkle with sesame seeds and serve.
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How to store

Store in the fridge for up to 3 days. Serve hot or cold.


Serve with rice or crushed on warm toast.