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