Oven Roasted Sunchokes (Jerusalem Artichokes) Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 12/22/21
Roasted sunchokes in a bowl with fresh herbs

bhofack2 / Getty Images
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
199 Calories
3g Fat
40g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 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.)

If you're looking for an alternative to oven-roasted potatoes, but want a nutty root vegetable you can roast and prepare much in the same way, look no further than the sunchoke—also known as Jerusalem artichoke.

The Jerusalem artichoke, or sunchoke, is actually the thickened underground part of a stem (a tuber) of a breed of sunflowers. Hence, the name sunchoke. This vegetable is mildly sweet, crunchy, and nutty, almost like a cross between potato and jicama.

In this sunchokes recipe, the veggie's natural sweetness is balanced by the saltiness of the soy sauce during the roasting process. Olive oil lends flavor (use a good one) and helps them stay moist but also develop a nice crispy coating, much like oven-roasted potatoes. Serve alongside a roasted potato or pork tenderloin, or with your favorite steak preparation.

Ingredients

  • 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. Preheat 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.

Tips

These knobby-looking tubers resemble ginger root but taste nothing like it, and can be quite prolific in the home garden. You can find them at bigger grocery stores with more extensive produce departments, and at many farmers' markets, in particular from October to about April. They require a bit of careful washing (because of all those knobby bits) but don't need to be peeled before cooking them. They're relatively hassle free to prepare, once you've gotten them washed.

Variations

You can make this recipe just as it's written, and it will taste great. However, if you're the type of person who likes to add herbs to vegetables, sunchokes are great with thyme and rosemary, along with parsley. Add a tablespoon or so of chopped fresh herbs if you'd like.

How to Store and Freeze Roasted Sunchokes

  • These roasted sunchokes will keep in the refrigerator in an airtight container for up to 4 or 5 days. Reheat in the oven at 375 F for 10 to 15 minutes, or in a hot skillet with a little bit of olive oil.
  • Freeze leftover roasted sunchokes in an airtight container or a zip-close freezer bag for up to 3 months. Reheat right from frozen in a 375 F oven for 20 to 30 minutes.


Why Do Sunchokes Case Gas?

This vegetable contains high levels of inulin, a non-digestible carbohydrate that is fermented by gut bacteria and which often causes gas. It's not necessarily a reason to avoid cooking with them, as they are a healthy and not very starchy vegetable that you can cook like a potato.
Sunchokes seem to cause more issues for people in its raw form, and not everyone will be affected in the same way by sunchokes, in terms of its gas-producing abilities. Plus, the amount of starch will vary from sunchoke to sunchoke, too.