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Roasting sunchokes to crispy perfection is easy and requires very little hands-on time! Sunchokes have a lovely, delicate, sweet flavor for a root vegetable and taste great when roasted.

A bowl of roasted sunchokes with a silver spoon.

Sunchokes, also called Jerusalem artichokes, are a tuberous root of a type of sunflower. I love that their name is such a misnomer - they're not artichokes, nor do they have anything to do with Jerusalem! Native Americans first cultivated them, and early European colonists thought they had a similar flavor to artichokes (which I would agree with).

While sunchokes are not the easiest vegetable to find, they are worth making if you can get your hands on some! They are often mashed or used in soups, but I like them best sliced and roasted.

They have a lovely nutty flavor reminiscent of sweet potatoes and artichokes. This flavor pairs well with fresh herbs, especially thyme and rosemary.

A bowl of sunchokes, a bowl of olive oil, a bowl with salt and pepper, and some fresh thyme.

Ingredients You'll Need

For this recipe, you'll need a pound of sunchokes (they might also be Jerusalem artichokes or sunroot), two tablespoons of olive oil, some kosher salt and ground black pepper, and a few tablespoons of chopped fresh herbs (thyme or rosemary).

Additionally, you can top the roasted sunchokes with a squeeze of fresh lemon juice, a drizzle of honey, and more fresh herbs (I used lemon thyme).

A parchment lined baking sheet with sliced sunchokes.

Crispy roasted sunchokes in a white bowl.

Roasted Sunchokes Recipe

These easy roasted sunchokes are crispy and delightful!

4.96 from 45 votes

Print Pin Rate

Prep Time: 6

Cook Time: 35

Additional Time: 2

Total Time: 43

Servings: servings

Author: Emily Wilson

Ingredients

1 pound sunchokes Jerusalem artichokes, scrubbed
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper
optional topping - squeeze of fresh lemon juice a drizzle of honey, fresh herbs

Instructions

Preheat oven to 400 degrees F.
Thinly slice the sunchokes into ¼ strips. They are all different shapes, so cut them into strips or coins.
Toss the sunchokes with olive oil, thyme, salt, and pepper.
Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly.
Remove from the oven and serve as is or with optional toppings.

Video

Notes

Cooking Tips - Be sure to cut the sunchokes thin as this will help them crisp up. If you can't lay all the pieces flat on one baking sheet, use two. If the slices lay on top of each other, they'll get mushy and won't crisp up.

Storing Tips - You can save the cooked sunchokes in the refrigerator for up to 3 days. You can also freeze them as well. Reheat in the oven, not the microwave, so they don't go soggy.

Nutrition

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Crispy Roasted Sunchokes