How to Roast Sunchokes: Easy Roasted Sunchokes Recipe
Written by MasterClass
Last updated: Apr 26, 2024 • 1 min read
Come mid-fall, baskets of knobby sunchokes begin to appear at the farmers’ market, ready for a starring role in any number of seasonal recipes.
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What Are Sunchokes?
Sunchokes (Helianthus tuberosus), also known as Jerusalem artichokes, are root vegetables that are members of the sunflower family. This hardy perennial vegetable is native to North America, where Native Americans cultivated it as a root crop before the Europeans arrived on the continent. Sunchokes grow to be five to 10 feet tall and produce beautiful yellow flowers and edible tubers with thin, papery skin like turmeric or ginger roots.
What Do Sunchokes Taste Like?
Raw sunchokes are similar to the texture and mildness of jicama or water chestnuts. When roasted or seared over high heat in a cast-iron skillet, sunchokes have a nutty, earthy, and sweet flavor. The sweetness derives from their high inulin content, a low-glycemic carbohydrate that converts into fructose over time.
What to Serve With Sunchokes
Sunchokes make a dynamic vegetarian, vegan, or gluten-free addition to any dining table. Serve sunchokes as a standalone roasted side dish, puréed into a hearty soup with veggies like cauliflower or sweet potatoes, or pair with creamy labneh.
Roasted Sunchokes Recipe
makes
prep time
10 mintotal time
50 mincook time
40 minIngredients
- 1
Preheat oven to 385°F.
- 2
Combine sunchokes, garlic, and rosemary in a mixing bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine.
- 3
Spread in an even layer cut side down on a baking sheet. Roast until golden brown, with crispy outsides and tender insides, about 35–40 minutes, stirring halfway through.
- 4
Season to taste, and garnish with a squeeze of fresh lemon juice and sage.
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