Roast radishes, carrots and Jerusalem artichokes

Try this tasty medley – it may be unusual, however, it is delicious.

Roast radishes, carrots and Jerusalem artichokes


Serves 4

4 radishes, trimmed and halved
4 carrots, peeled and sliced into thirds
4 Jerusalem artichokes, washed and halved
2-3 Tbsp olive oil
pinch salt
white pepper, to taste
3-4 sprigs parsley


Preheat oven to 180°C.
Place radishes, carrots and artichokes in a roasting dish. Toss with olive oil and add salt and pepper.
Place in preheated oven and roast for 20-25 minutes or until vegetables are tender in the middle when pierced with a knife.
Serve garnished with parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 356kj
Protein 5.8g
Total fat 0.7g
- saturated fat 0.2g
Carbohydrates 7.9g
- sugars 7.7g
Fibre 12.6g
Sodium 76mg

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