This roasted sunchoke recipe is about to become your new favorite! Sunchokes, or Jerusalem artichokes, aren’t something that everyone has tried.
They aren’t as common as Brussels sprouts, artichokes, or potatoes. However, they taste just as terrific as all of those vegetables. They’re crispy and delicious!
They’re a type of root veggie similar to sweet potatoes. Interestingly, they’re related to sunflowers, not potatoes or artichokes!
They have a knobby, irregular shape that reminds you of fresh ginger root. Their taste is rich, earthy, and nutty. Don’t take my word for it, though. Try this roasted sunchoke recipe for yourself.
Roasted Sunchokes
You can never go wrong with roasted veggies, including sunchokes. If you can find them, that is. They’re not as easy to find as other veggies.
Still, I highly recommend trying this recipe if you have the opportunity. It comes together quickly with only a handful of ingredients and tastes phenomenal.
The sunchokes have a warm, earthy, slightly nutty flavor. The salt, garlic, and thyme accentuate their natural taste and make them even better.
Imagine them as a cross between an artichoke and a savory sweet potato. That’ll give you some idea of how they taste.
Plus, if you slice them thin enough, they have a delightful crunch. They’re the perfect side dish for most main courses and taste great as stand-alone snacks.
Ingredients
You only need five ingredients to make roasted sunchokes:
- Sunchokes – You need about a pound of fresh sunchokes (Jerusalem artichokes). Look for smooth, firm sunchokes with few bumps and blemishes.
- Olive oil – Use high-quality olive oil for the best taste.
- Dried thyme – Any brand is fine, or you can use fresh. Dried is more convenient and works just as well, though.
- Minced garlic – Freshly minced is best.
- Sea salt – I use coarse sea salt for the texture, but you can use fine if you prefer.
How to Make Roasted Sunchokes
You don’t need any special skill in the kitchen to make these delicious roasted sunchokes. The process is very straightforward.
1. Prepare. Preheat the oven to 350 degrees and thoroughly clean the sunchokes. Remove the eyes and cut the sunchokes into 1-inch pieces.
2. Make the seasoning mixture. Combine the olive oil, thyme, garlic, and sea salt in a large bowl. Mix well.
3. Coat the sunchokes. Dump the cut sunchokes into the seasoning mixture and toss them well. Be sure to coat all of the pieces evenly.
4. Roast them. Spread the sunchoke pieces evenly on a baking sheet. Arrange them in a single layer without stacking them. Then, bake them in the preheated oven for 35 to 45 minutes.
5. Serve and enjoy! Remove the tray from the oven and serve the sunchokes while still warm. Enjoy!
Tips for Success
Here are a few simple tips to keep in mind:
- Don’t overdo the olive oil. The recipe calls for 3/4 cup of olive oil. However, after making this recipe several times, I’ve found I don’t usually need that much. Start with 1/2 cup and add more if needed.
- Resist the urge to peel. You can if you like, but the recipe works best with the skins on. Plus, it saves a lot of time and effort.
- Forego the microwave. Use the oven to reheat your leftovers. Otherwise, they’ll get soft and mushy and won’t retain their crunch.
Variations
There are also a few delicious variations you can try:
- Make it a medley. Don’t just cook these sunchokes by themselves. Mix them with diced sweet potatoes, baby carrots, and other popular “roasted veggies.” They make a great addition to any roasted vegetable recipe.
- Amp up the herbs. The recipe only calls for thyme and garlic. However, rosemary and dill also taste delicious. You can experiment with your other favorites to tweak the flavor.
- Fry them in the air fryer. They stay just as crispy and delicious when cooked this way. Set the air fryer to 400 degrees Fahrenheit and cook them for 10 minutes.
- Make them sweet-n-savory. Once the sunchokes are ready, drizzle them with honey, fresh maple syrup, or even lemon juice.
What to Serve With Roasted Sunchokes
If you’ve never had roasted sunchokes, you may wonder what to serve with them.
You can pair them with anything you typically serve roasted veggies with. Here are a few good ideas:
- Cowboy Meatloaf and Potato Casserole
- Stuffed Pork Chops
- Bisquick Chicken Tenders
- Crispy Pork Cutlets
- Blackened Chicken
- Trisha Yearwood’s Meatloaf
For more roasted veggies to pair with these dishes, check out my article on How to Roast Vegetables.
How to Store
If you have leftover sunchokes, follow these tips to keep them fresh.
To Store: Place the leftovers in an air-tight container in the fridge. They should remain fresh for up to 5 days.
To Freeze: Place them in a freezer-safe bag and press out as much air as possible before sealing it. Then, store the bag in the freezer for up to 3 months.
To Reheat: Spread them on a baking sheet. Then, pop them in the oven and heat them at 375 degrees Fahrenheit.
It takes about 10-15 minutes for chilled leftovers to heat up and 20-30 minutes for frozen ones.
Roasted Sunchoke Recipe (Jerusalem Artichokes)
4
servings10
minutes35
minutes450
kcalTry this roasted sunchoke recipe for the ultimate side dish! They get nice and crispy in the oven and have a delicious, earthy, and nutty flavor.
Ingredients
1 pound sunchokes (Jerusalem artichokes)
3/4 cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Clean the sunchokes thoroughly, scrubbing vigorously. Then, cut out the eyes.
- Dice the sunchokes into 1-inch pieces.
- Use a large bowl to combine the olive oil, thyme, garlic, and sea salt. Once these ingredients are well mixed, add the diced sunchokes. Toss to coat.
- Transfer the well-coated sunchoke pieces to a baking sheet. Arrange them in a single layer, evenly spaced.
- Roast in the preheated oven for approximately 35 to 45 minutes. (Or until the sunchoke pieces are tender.)
- Remove the tray from the oven and serve warm. Enjoy!
