This Easy Roasted Sunchokes recipe is simple to make but filled with so much flavor. Enjoy these as a side dish when sunchokes are in season!
A few years ago, I read a blog post where the author declared their undying love for sunchokes. 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.
What is a sunchoke?
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).
They are sometimes called Jerusalem artichokes.
When you cook sunchokes, they get creamy and smooth.
The taste? Sunchokes don’t have any overwhelming taste when raw (read: kind of bland). But in this roasted sunchokes recipe, 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.
Why this sunchoke recipe?
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. These roasted artichokes are creamy and smooth with a pleasant sweet-savoriness. These will likely hit my table again this weekend.
- 1 lb sunchokes
- 1 tbsp olive oil
- salt and pepper
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- 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.
- Drizzle the sunchokes with olive oil and sprinkle generously with salt and pepper.
- Cook for 35-45 minutes, stirring once or twice.
This recipe is a cinch to double or triple to serve more people.