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
Nutritional Guidelines (per serving)
541 Calories
29g Fat
0g Carbs
65g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 541
% Daily Value*
Total Fat 29g 38%
Saturated Fat 11g 54%
Cholesterol 202mg 67%
Sodium 508mg 22%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 65g
Calcium 36mg 3%
*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 and 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.