Roasted Sunchokes (Jerusalem Artichokes)

Name: Roasted Sunchokes (Jerusalem Artichokes)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 1/2 pounds sunchokes; 2 tablespoons olive oil; 1/2 teaspoon Course kosher salt; Cracked fresh pepper; 1 sprig of fresh rosemary or thyme; 3 to 4 cloves of garlic

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Course
Side Dish, Others
Cuisine
American, Universal, Vegetarian, Vegan, gluten-free

Roasted Sunchokes (Jerusalem Artichokes)

Reese Summers

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Roasted sunchokes (also called Jerusalem Artichokes) make a fantastic side dish. They're creamy on the inside with crispy edges and a mild, nutty flavor. They also happen to be packed with vitamins.

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Ingredients

Servings

1 1/2 pounds sunchokes sliced in half, length-wise
2 tablespoons olive oil
1/2 teaspoon Course kosher salt
Cracked fresh pepper
1 sprig of fresh rosemary or thyme leaves removed
3 to 4 cloves of garlic peeled and left whole

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Instructions

Preheat the oven to 425 degrees F.
Scrub the sunchokes under cold running water and slice in half length-wise.
Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.