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 you're looking to buy them locally, they're apparently native to the Eastern United States. The color on the skin can vary from brown to red, or even purple. Ours were red, which I've read have a more buttery, nutty flavor than those with light brown skins. In this recipe, they are roasted to perfection with garlic, thyme, and olive oil.
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
- 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.
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!