Roasted Sunchokes (Jerusalem Artichokes)
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Cook time: 
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Serves: 4
Roasted sunchokes (also called Jerusalem Artichokes) make a fantastic side dish. They're creamy on the inside with crispy edges and a mild, nutty flavor. They also happen to be packed with vitamins.
  • 1½ pounds sunchokes, sliced in half, length-wise
  • 2 tablespoons olive oil
  • ½ teaspoon course kosher salt
  • Cracked fresh pepper
  • 1 sprig of fresh rosemary or thyme, leaves removed
  • 3 to 4 cloves of garlic, peeled and left whole
  1. Preheat the oven to 425 degrees F.
  2. Scrub the sunchokes under cold running water and slice in half length-wise.
  3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.
Recipe by Nerds with Knives at