Roasted Sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An EASY and healthy vegetable side dish for fall or winter! Pin to save for later.
My first experience tasting a sunchoke was a very memorable one. I was visiting my parents in Scotland about seven years ago and we went out to an amazing restaurant where my mom and I enjoyed sunchoke soup with pancetta and fresh black truffles. It was literally one of the best soups that I’ve ever had in my life.
My second experience with sunchokes came several years later when I was working as a line cook in Washington, DC. At our restaurant, we used to slice sunchokes with a mandolin until they were paper thin and throw them in the fryer to produce light-as-air sunchoke chips. So addictive!
Since I happened to get my hands on a bag of sunchokes last week and we’re currently in the thick of sunchoke season (late fall to early spring), I thought it would be fun to dive deeper into this somewhat obscure root vegetable and share this simple roasted sunchokes recipe with you.
If you’ve never prepared sunchokes (or have always wondered how to prepare or cook sunchokes), this recipe and back-to-basics post is for you.
Hi, my name is Laura! I’m a trained chef, food photographer, and recipe developer living in Chicago. A Beautiful Plate is a seasonal food blog dedicated to simplifying the art of cooking. Whether it's through cooking guides and how-to's, artful plating, or creative recipes, I'm here to spark inspiration and creativity in your kitchen!
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