This recipe for Jerusalem artichokes is a super-easy way to cook these vegetables if you’ve never tried them before. They are by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel.
Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::4
Ingredients
1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Scrub artichoke tubers and cut out eyes.
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Cut tubers into 1-inch pieces.
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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.
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Roast in the preheated oven until tender, 35 to 45 minutes.
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Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.