-
-
My review
Roasted Jerusalem Artichokes (or Sunchokes)
1
qwertycook
"This is a super-easy way to cook these vegetables if you've never tried them before and 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. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 450Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- 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.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
You might also like
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 2027 Ratings
-
-
-
-
-
Most helpful positive review
2/2/2014
This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c ...
Most helpful critical review
6/9/2013
This was the first time we had sunchokes. I highly recommend them. They were like a nice sweet tasting potato. But not like a sweet potato. However, too much olive oil called for here. They re...
Most helpful
Most positive
Least positive
Newest
2/2/2014
This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c ...
2/16/2014
Great recipe ! I love sunchokes but most recipes call for it peeled and in a creamy soup, so it's nice to have a quick recipe that's a healthier option. Only thing I changed was adding some fres...
6/9/2013
This was the first time we had sunchokes. I highly recommend them. They were like a nice sweet tasting potato. But not like a sweet potato. However, too much olive oil called for here. They re...
8/6/2014
I roast sun chokes along with other veggies like onions, bell peppers, cauliflower, and zucchini. The recipe calls for way too much oil... just use enough oil to coat then add whatever herbs yo...
4/26/2013
I saw sunchokes in my local farmers market and decided to be adventurous so of course I came to allrecipes to find out how to make them! This recipe was very simple and the results were yummy! M...
11/17/2013
These were great. First time we've tried Jerusalem Artichokes. We just washed and halved them and cut the eyes off as suggested. No need to use 3/4 cup of oil, a few tablespoons did the trick. J...
2/25/2015
This was my first time making sunchokes and I have been really happy with this recipe: a very yummy side dish tasting like sweet artichokes and roasted potatoes. Since I like fresh herbs, I simp...
12/21/2014
Is it possible to go wrong with thyme, garlic, salt, and olive oil? If so, I don't know about it yet. I would say, though, that 3/4 c. olive oil is way too much, both in terms of budget and ca...
4/7/2015
Very easy and a good way to use such a wonderful vegetable. We ate these frequently when I was a child, but they must have fallen out of favor in recent decades. It's too bad, because they hav...