Roasted Jerusalem Artichokes (or Sunchokes)

4.4
(31)

This recipe for Jerusalem artichokes is a super-easy way to cook these vegetables if you've never tried them before. They are by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel.

low angle of a bowl full of roasted Jerusalem artichokes or sun chokes
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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4

Ingredients

  • 1 pound Jerusalem artichokes (sunchokes)

  • ¾ cup olive oil

  • 2 tablespoons dried thyme

  • 1 tablespoon minced garlic

  • sea salt to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Scrub artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.

  3. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.

  4. Roast in the preheated oven until tender, 35 to 45 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

450 Calories
41g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 450
% Daily Value *
Total Fat 41g 52%
Saturated Fat 6g 29%
Sodium 87mg 4%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 3g
Vitamin C 6mg 32%
Calcium 61mg 5%
Iron 8mg 43%
Potassium 514mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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