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Roasted Jerusalem Artichokes (or Sunchokes)

Rated as 4.56 out of 5 Stars
0

"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!"
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Ingredients

45 m servings 450
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scrub Jerusalem 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 Jerusalem artichokes are tender, 35 to 45 minutes.

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


Per Serving: 450 calories; 40.7 21.9 2.6 0 87 Full nutrition

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Reviews

Read all reviews 19
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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 ...

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...

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...

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...

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...

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...

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...

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...

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...