Roasted Jerusalem Artichokes (or Sunchokes)
This straightforward method for preparing Jerusalem artichokes provides a simple way to enjoy these vegetables, especially if you're new to them. They happen to be my personal favorite. Jerusalem artichokes, also known as sunchokes, share similarities with starchy tubers such as potatoes and turnips. Roasting them yields a crispy skin and tender flesh, with a subtly nutty and sweet flavor. It's best to consume cooked sunchokes within two days, but when kept raw, they store well in your refrigerator's vegetable drawer, loosely wrapped in a paper towel.
Ingredients
- 1 pound Jerusalem artichokes (sunchokes)
- ¾ cup olive oil
- 2 tablespoons dried thyme
- 1 tablespoon minced garlic
- sea salt to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Scrub artichoke tubers and cut out eyes.
- Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly spaced layer on a baking sheet.
- Roast in the preheated oven until tender, 35 to 45 minutes.
Nutrition
Calories: 450kcalCarbohydrates: 22gProtein: 3gFat: 41gSaturated Fat: 6gSodium: 87mgPotassium: 514mgFiber: 3gSugar: 11gVitamin C: 6mgCalcium: 61mgIron: 8mg
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