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.
5 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 149 |
| Fat: | 7 g |
| Carbohydrates: | 19 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 285 mg |
| Fiber: | 2 g |
| Sugars: | 11 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 4
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.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.