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Crispy Roasted Sunchokes

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

Sunchokes, also called Jerusalem artichokes, are a tuberous root of a type of sunflower. They're not artichokes nor do they have anything to do with Jerusalem - they were first cultivated by Native Americans and early European colonists thought they had a similar flavor to artichokes.

A bowl of roasted sunchokes with a silver spoon.

Why You'll Love this Recipe

While sunchokes are admittedly 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 that is akin to sweet potato and artichoke. The 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.

Sunchokes (Jerusalem Artichokes) FAQs

What are sunchokes?

Sunchokes are the tuberous root of a sunflower plant native to North America. They are similar in flavor to potatoes and artichokes.

Where to buy sunchokes?

It can be hard to find sunchokes if you don't grow your own, but the best places to find them are farmer's markets, speciality grocery stores, and farm stands.

Are sunchokes healthy?

Sunchokes are healthy - they're high in fiber and low in calories. They're a good source of iron and potassium. And they're unusual for a root vegetable in that they have no starchy carbohydrates.

When are sunchokes in season?

Sunchokes are in season from late fall to early spring.

Can sunchokes cause gas?

Sunchokes are high in inulin, a carbohydrate our body cannot break down easily, leading some people to have gas when eating them. A number of possible remedies exist, including storing them at a cold temperature before cooking, harvesting them later in the year, and boiling them in lemon juice before cooking.

What goes with sunchokes?

Sunchokes are often used in soups and purees, but you can serve them on their own as a side dish for roast chicken or pork. They also taste delicious when crisped up and added to a salad, they pair well with apple and fresh herbs.

Can sunchokes be frozen?

Yes, you can freeze sunchokes (after par boiling for 5 minutes) for up to 6 months in an airtight container.

A bowl of roasted sunchokes.

More Delicious Side Dish Recipes to Try

If you love an easy, roasted veggie side dish, check out some of our other favorite recipes.

An overhead shot of a bowl of roasted Jerusalem artichokes.

Tips for Making this Recipe

Cooking Tips - Be sure to cut the artichokes 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.

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Yield: 4 servings

Roasted Sunchokes Recipe

A bowl of roasted sunchokes with a silver spoon.

These easy roasted sunchokes are crispy and delightful!

Prep Time 6 minutes
Cook Time 35 minutes
Additional Time 2 minutes
Total Time 43 minutes


  • 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


  1. Preheat oven to 400 degrees F.
  2. Thinly slice the sunchokes into ¼ strips. They are all different shapes, so cut them into strips or coins.
  3. Toss the sunchokes with olive oil, thyme, salt, and pepper.
  4. 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. 
  5. Remove from the oven and serve as is or with optional toppings.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 319mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 2g

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