Roasted Sunchokes Recipe
These easy roasted sunchokes are crispy and delightful!
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Servings: 4 servings
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
Serving: 1g | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 319mg | Fiber: 2g | Sugar: 11g