How to Make Oven-Roasted Sunchokes
Sunchokes are one of my new favorite vegetables. After having them in restaurants a few times, I decided to try making them myself when I found them in a local grocery store. I’ve been hooked ever since! Not only are they delicious and satisfying…. they’re so easy to make!
What Are Sunchokes?
Also known as Jerusalem artichokes, sunchokes look similar to ginger root, but they’re root vegetables in the sunflower family. They taste like a cross between a potato and an artichoke heart. No wonder I love them!
Sunchokes are a great source of vitamins and minerals like potassium and iron. They are also high in the soluble fiber, inulin, which aids digestion and helps to regulate blood sugar. Because of this, sunchokes are also an excellent prebiotic, which is the food source for probiotics. This helps support gut health and the immune system.
What to Make with Sunchokes?
Sunchokes are a great potato substitute and can be prepared in many of the same ways as many other root vegetables. My go-to preparation is simple oven-roasted sunchokes, outlined below, but you can make them into a mash, or add them to soups (like my Cauliflower Soup with Crumbled Bacon or my Chicken, Veggie and Dill Soup ), and they are divine as chips — if you have an air fryer, these are a must-try!
When Are Sunchokes in Season?
Sunchokes are in season between the fall and early spring.
How to Make Roasted Sunchokes
Sunchokes are delicious and so easy to prepare. Rinse well, chop into 1/2 to 1 inch chunks, and roast (no need to peel). I typically roast them with olive or avocado oil, salt and pepper at 425 for 20-30 minutes. If your oven has a convection setting, that helps get them nice and crispy. Just like fingerling potatoes, you want them browned on the outside and soft on the inside, though a bit al dente is fine.
You can also prepare sunchokes in an animal fat — duck or pork fat add amazing flavor. A sprig of fresh rosemary is also a nice addition.
You can eat them just as they are, or add a squeeze of lemon juice, my Good On Everything Aioli or a tahini sauce with lemon and dill.
Give them a try and let me know what you think in the comments below!
Roasted Sunchokes
- Prep Time: 5 minutes
- Cook Time: 20- 30 minutes
- Total Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American / Mediterranean
Description
Oven roasted sunchokes are simple to prepare, delicious, and a great source of fiber, potassium and iron.
Ingredients
- Sunchokes, 1 lb
- Avocado oil, olive oil, bacon fat or duck fat, 1 – 2 TBS
- Salt and pepper to taste
- Sprigs of fresh rosemary (optional) while roasting
- Toppings (optional): parsley, lemon juice, dill tahini sauce, or garlic aioli
Instructions
- Rinse well. It may be necessary to use a scrub brush or break apart some of the knobs to clean between the crevices. No need to peel the skin.
- Chop into 1/2 – 1 inch pieces, arrange spaced out on a baking sheet, drizzle with oil and sprinkle with salt and pepper. Note: If you’re using an animal fat that’s solid, add a few dollops and toss after a minute or two in the oven.
- Roast on 425 for 20-30 minutes. Check on them every 10 minutes and give the pan a toss. They are done when the edges are a crispy golden brown and the center is soft.
- Serve immediately. Optional toppings: parsley, lemon juice, dill tahini sauce, or garlic aioli.
Keywords: Sunchoke, Jerusalem Artichokes, Sunchokes, Roasted Vegetable, Side Dish, Vegetable Side, Seasonal Vegetable
