Roasted Sunchokes Recipe

Roasted Sunchokes. Laurel Fan
  • 45 mins
  • Prep: 5 mins,
  • Cook: 40 mins
  • Yield: 4 to 6 servings

This roasted sunchokes recipe is as versatile as it gets; make them into an easy side dish, fresh from the oven, or toss them with a variety of dressings for a cold salad. Sunchokes, also known as Jerusalem artichokes, are slightly sweet and have a faintly nutty scent. They are native to the eastern United States and have recently popped up on menus at French restaurants.

What You'll Need

  • 2 pounds sunchokes, cleaned and cut into cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

How to Make It

  1. Preheat the oven to 400. Toss the chopped sunchokes with the olive oil, salt, and pepper. Arrange the seasoned sunchokes in a single layer on a baking sheet or shallow roasting pan.
  2. Roast the sunchokes for 40 minutes, until they have turned golden brown. Serve the sunchokes hot from the oven or toss with dressing and serve them cold as a salad.
Nutritional Guidelines (per serving)
Calories 201
Total Fat 9 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 352 mg
Sodium 67 mg
Carbohydrates 5 g
Dietary Fiber 0 g
Protein 24 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)