How do I prepare sunchokes for roasting?

Scrub the sunchokes thoroughly under cold running water, leaving the skin on. Then, slice them about 1/4-inch thick, aiming for uniform pieces to ensure even cooking.

What temperature and how long should I roast the sunchokes?

Preheat your oven to 425 degreesF. The sunchokes should bake for 20 to 25 minutes, or until they are tender inside, similar to a roasted potato.

Can I use dried thyme instead of fresh?

While the recipe specifies fresh thyme leaves for their vibrant aroma, you could substitute about 1/2 teaspoon of dried thyme, keeping in mind the flavor will be more concentrated.

How do I ensure the sunchokes cook evenly?

To ensure even cooking, slice the sunchokes as uniformly as possible, around 1/4-inch thick. Also, make sure they are lightly coated with olive oil before spreading them in a single layer on the baking sheet.

How should I store leftover roasted sunchokes?

Store any leftover roasted sunchokes in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave to maintain their texture.

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Easy Roasted Sunchokes
[Vegan]

DK By: Dawn Kriss

Author Bio

I am a blogger, photographer, and art conservator happily living and working in Brooklyn. I started eating... Read More

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A close-up of golden-brown roasted sunchokes with garlic cloves and fresh thyme sprigs, served on a rustic plate.

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Easy Roasted Sunchokes [Vegan]

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Sunchokes, also known as Jerusalem artichokes, are actually a part of the sunflower family! This knobby little tuber almost looks like a ginger root, but they taste like a cross between a delicious, buttery artichoke and a potato. In short, if you haven't tried them, I'd highly recommend them! If... Read More

Ingredients You Need for Easy Roasted Sunchokes [Vegan]

8-10 small sunchokes
3 cloves of garlic, peeled and cut in half
1 tablespoon olive oil (plus more, as needed)
1/4 teaspoon salt
Leaves from 2 sprigs fresh thyme

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How to Prepare Easy Roasted Sunchokes [Vegan]

Preheat the oven to 425°F.
Before slicing, you'll need to scrub the sunchokes under cold running water, since you'll be leaving the skin on. Slice the sunchokes about 1/4-inch thick. The exact thickness isn't important, but you want them to be as uniform as possible so that they'll cook evenly.
Add the sunchokes and garlic to a small bowl and toss with olive oil (add slightly more than 1 tablespoon if needed, until pieces are lightly coated). Sprinkle in the salt and herbs, and toss to coat the sunchokes. Then transfer to a baking sheet or roasting pan. Bake for 20 to 25 minutes, until the sunchokes are tender inside, like a potato.

Notes

For easy clean up, I like to line my pan with parchment paper. You can also use dried herbs instead of fresh. When preparing these for the second time around, I used 1/4 teaspoon dried thyme and 1/2 teaspoon dried rosemary. I also mixed things up: using about half red sunchokes and half brown. I thought they were equally delicious!