Description
This Roasted Sunchokes recipe offers a simple, flavorful way to enjoy Jerusalem artichokes. Roasting brings out their natural nuttiness and crisp texture, enhanced by fresh thyme, olive oil, and a touch of seasoning. Perfect as a delicious side dish or snack, they can be enjoyed plain or with optional toppings like lemon juice, honey, or fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 pound sunchokes (Jerusalem artichokes), scrubbed
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Optional Toppings
- Squeeze of fresh lemon juice
- Drizzle of honey
- Fresh herbs
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the proper temperature for roasting.
- Slice Sunchokes: Thinly slice the sunchokes into 1/4 inch strips or coins. Because sunchokes vary in shape, feel free to cut them into strips or rounds for even roasting.
- Season: Toss the sliced sunchokes with olive oil, freshly chopped thyme, kosher salt, and ground black pepper to evenly coat and flavor each piece.
- Roast: Spread the seasoned sunchokes in a single layer on a parchment-lined baking sheet. Roast in the oven for 30 to 35 minutes until they become crispy and golden. Halfway through cooking, toss them to promote even roasting and prevent sticking.
- Serve: Remove from the oven and serve immediately. Optionally, enhance the flavor with a squeeze of fresh lemon juice, a drizzle of honey, or additional fresh herbs as desired.
Notes
- Scrub the sunchokes well to remove dirt, as their knobby skin can be gritty.
- Use parchment paper to prevent sticking and make cleanup easier.
- Adjust roasting time as needed depending on your oven and desired crispiness.
- The optional toppings balance the earthy flavor with some brightness or sweetness.
- Store leftovers in an airtight container and reheat in the oven for best texture.