One-Pan Portobello Caps with Jerusalem Artichoke and Carrot

Cypriot-inspired comfort food: tender portobello caps paired with jerusalem artichoke and carrot and oats, finished with thyme and cilantro and a hit of ras el hanout. 1. Pat the portobello caps dry and season with sea salt, ras el hanout. 2. Heat grapeseed oil in a heavy pan and roast the portobello caps until it develops a deep golden crust, about 20 minutes. 3. Add jerusalem artichoke and carrot to the pan and cook until just tender, stirring in thyme and cilantro for fragrance. 4. Cook the oats separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.