Roasted Sunchokes
Servings: 4 people
Calories: 150kcal
Sunchokes are a knobby root vegetable that can be prepared in more ways than you can imagine! In this recipe, you’ll learn how to roast them with olive oil, garlic, and thyme. It’s an easy side dish you can pair with anything.
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Equipment
Ingredients
- 1 pound sunchokes Jerusalem artichokes rinsed and scrubbed well, and cut into 1/4-inch thick slices
- 4 cloves garlic peeled and thinly sliced
- 2 Tablespoons olive oil extra virgin, divided
- 1 teaspoons kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3 sprigs thyme finely chopped
Instructions
- Preheat the oven to 425 degrees F.
- Place the 1 pound sunchokes slices on a sheet pan. Drizzle with 1 TBSP olive oil and toss to coat. Arrange in a single layer and sprinkle with 1 teaspoons kosher salt and 1/4 teaspoon black pepper.
- Roast for 15 minutes. Then add the 4 cloves garlic and toss. Bake 10-15 minutes longer, until golden and crispy.
- Remove from the oven and immediately toss with remaining 1 TBSP olive oil and 3 sprigs thyme. Season with additional salt and pepper, to taste. Serve hot or at room temperature.
Video
Notes
Roasted sunchokes can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 587mg | Potassium: 503mg | Fiber: 2g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 4mg