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Roasted Sunchokes

Ingredients

  • 2 to 3 large sunchokes, sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 sprig of fresh rosemary, leaves removed
  • 3 to 4 cloves of garlic, peeled and left whole

Recipe

Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. 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. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

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