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.
- 2 pounds sunchokes, cleaned and cut into cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 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.
- 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)|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|