Oven Roasted Sunchokes (Jerusalem Artichokes)

roasted sunchokes
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Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
199 Calories
3g Fat
40g Carbs
5g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 199
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 374mg 16%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 14%
Total Sugars 22g
Protein 5g
Vitamin C 9mg 45%
Calcium 36mg 3%
Iron 8mg 44%
Potassium 999mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here is a vegetarian and vegan recipe for oven-roasted sunchokes, also called Jerusalem artichokes. This roasted sunchoke recipe would make a nice alternative to oven-roasted potatoes for dinner anytime.

The natural sweetness of the sunchokes is balanced by the saltiness of the soy sauce when roasting sunchokes, and the olive oil helps them stay moist while getting a nice crispy coating, much like oven-roasted potatoes. Sunchoke skin is edible, so feel free to leave it on and save the hassle of peeling it.


  • 2 pounds sunchokes

  • 1 tablespoon olive oil

  • 1 tablespoon soy sauce

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Pre-heat oven to 375 F.

  2. Chop sunchokes into 1-inch chunks. Toss on a baking sheet or roasting pan together with olive oil and soy sauce, coating well.

  3. Roast sunchokes in the oven for 35 to 45 minutes, or until soft and lightly golden brown.

  4. Season with a bit of extra salt and pepper, if desired.