Roasted Sunchokes (Edit recipe)

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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.

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PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

5

Serves: 4

Ingredients

1 lb Raw Sunchokes
2 Avocado Oil, 3 tablespoons olive oil or
1 tsp Kosher Salt
.5 tsp Black Pepper, cracked
1 tsp Thyme, leaves*, fresh

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Process

Cook Mode

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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About This Recipe

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.