Easy Roasted Sunchokes Recipe


A few years ago, I read a blog post where the author declared their undying love for sunchokes, aka Jerusalem artichokes. I’d never seen or heard of this … thing (not knowing what it was, I couldn’t decide if it was a vegetable or what). Fast forward to a few weeks ago, I discovered sunchokes for sale in a new local Whole Foods store. Of course I bought them right away and rushed home to cook them, right? Well, no. Actually, I made a mental note to purchase them next time and picked up my beloved daikon radishes instead.

Last week, I found myself back at the same Whole Foods and grabbed about a pound of sunchokes to try.


Sunchokes are a root vegetable that looks a lot like a potato with a hint of a knobby ginger root. Raw sunchokes are said to have the texture of water chestnuts, though I felt like it was little more like a raw radish (the red, round kind). When you cook them, they get creamy and smooth. The taste? They don’t have any overwhelming taste when raw (read: kind of bland) but when roasted, they take on a slight sweetness with hints of potato and artichoke heart. Actually, my husband and I agreed that the taste bears a stunning likeness to Terra chips.

I think the true test of a new food (and yes, this was a new food to me) is whether you would eat it again. I definitely will. And as with most veggies, they taste great when roasted. These will likely hit my table again this weekend.

Easy Roasted Sunchokes
Prep time
Cook time
Total time
Serves: serves 2
  • 1 lb sunchokes
  • 1 tbsp olive oil
  • salt and pepper
  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. Rinse the sunchokes under cold water, scrubbing lightly to remove any dirt. Cut into quarters and place onto the baking sheet. Don’t over-crowd them though, they need their space.
  3. Drizzle the sunchokes with olive oil and sprinkle generously with salt and pepper.
  4. Cook for 35-45 minutes, stirring once or twice.
This recipe is a cinch to double or triple to serve more people.



  1. Pat says

    I grow them in my garden. These are actually members of the sunflower family. They grow wild throughout much of America. Growing in a profusion of tall (8 feet) stems and flowers (2 to 3 inches across) they make a lovely addition to a garden if you have space for them. I control the height by cutting back before the blooms appear. Harvest the roots as needed & harvest all at the end of the season and replant a few tubers for regrowth next season. Get your start by planting a few of the sun-chokes purchased in the store. They grow easily. Happy gardening!

  2. says

    You can’t belive how people do not know about or even cook sunchokes. Was at local Grange auction and Sunchokes came up to bid on and no one know any thing about them . They went for a quater a bag. I have them growing all over, we love them.All ways looking for new recipes to cook them. My family likes them raw, with salt on.

  3. George C. says

    My daughterinlaw’s sister gave me a large bag full of these veggies but I really didn’t know what to d o with them until I read your article. Thanks for the information. I will roast some of the tonight with dinner. Do you have other recipes that the sunchokes can be used with? If so I would certainly like to have any that you might have.

  4. Diane Ives says

    Thx. Will definitely try this, love sunchokes. I only tried for first time last year. They’re like potatoes only better, and I love my potatoes. But will forego tin foil lining, it’s a waste of a very scarce, energy intensive natural resource. Will also try planting one or two tubers, they grow like weeds and produce flowers. They are native American sunflowers from Great Plains.


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