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! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.
Ingredients
1lbsunchokes (Jerusalem artichokes) *see recipe notesrinsed and scrubbed well, and cut into ½-inch thick slices
1½tablespoonsextra virgin olive oilplus more for drizzling
Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.
Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.
Tips For Success:
Sunchokes come in various shades of colors ranging from light brown (as shown above) to a slightly reddish hue. Look for firm sunchokes without any soft spots. Large sunchokes are more ideal for roasting as you'll be able to keep the sizes of the slices more uniform.
Sunchokes should be stored in a plastic bag in the vegetable drawer of your refrigerator and can keep for about 2 weeks.