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Roasted Jerusalem Artichokes (or Sunchokes)

Roasted Jerusalem Artichokes (or Sunchokes)

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
qwertycook

qwertycook

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

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Nutrition

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  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
  3. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
  4. Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LilSnoo
11

LilSnoo

2/2/2014

This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c of oil. I probably used the equivalent of 2 -3 tbsp and I can't imagine using any more. Great flavor and perfectly cooked after 35 mins. I'll be making it a point to buy these more often!

Volleyballmom
10

Volleyballmom

6/9/2013

This was the first time we had sunchokes. I highly recommend them. They were like a nice sweet tasting potato. But not like a sweet potato. However, too much olive oil called for here. They really only get coated and a couple of tablespoons will do that. They also took more like an hour and a bit. We used fresh thyme because we had it. I will do this again but not that much EVOO. 3 stars for the idea but sorry, the measurements and time were very off in my opinion.

songbird
6

songbird

2/16/2014

Great recipe ! I love sunchokes but most recipes call for it peeled and in a creamy soup, so it's nice to have a quick recipe that's a healthier option. Only thing I changed was adding some fresh rosemary from my garden with the thyme. Side note - you might want to take some Beano before indulging in these -- sunchokes can make you more "musical" than beans!! Thanks for the recipe!

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