Roasted Sunchokes
These sunchokes – also known as Jerusalem artichokes – are simply prepared like potatoes. And anyone who knows me knows I’m well versed in preparing all types of potatoes.
With a potato-like quality and flavor that matches an artichoke, these knobby little guys taste much better than they look. This is my simple method for preparing these somewhat-rare sunchokes, which come into season around late fall in the U.S.
Ingredients
- 1 lb1 lb1 lb Raw Sunchokes
- 222 Avocado Oil, 3 tablespoons olive oil or
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper, cracked
- 1 tsp1 tsp1 tsp Thyme, leaves*, fresh
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees F. Wash sunchokes to remove excess dirt. Pat dry and slice into 1/2-inch pieces. Add to a bowl, drizzle with olive oil and season with salt, pepper and fresh thyme.
- Toss to combine and place in a single layer on a baking sheet. Place cut-side down on end pieces.
- Roast in the oven for 20 to 25 minutes, flipping slices halfway through to ensure even browning. Serve with flaky sea salt, as desired.
- *I like to use fresh thyme, but whatever hearty, fresh herb you prefer will work.
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