How should I prepare sunchokes for roasting?

Cut the sunchokes crosswise into 1/2-inch pieces, doing your best to make them similar in size for even roasting, then toss them with olive oil on a parchment-lined sheet pan.

What is the best way to roast sunchokes to avoid them becoming mushy?

Roast the sunchokes at 400F for 20-25 minutes, stirring once halfway through, until they are golden brown and fork tender. Keep a close eye on them during the last 5 minutes to prevent overcooking.

Can I adjust the amount of lemon juice in this recipe?

Yes, the recipe suggests 2 tablespoons of lemon juice, but you can add more to taste after tossing the roasted sunchokes with the other ingredients.

What kind of hazelnuts are recommended for this dish?

You should use 1/3 cup of hazelnuts that are roasted, skinned, and coarsely chopped to add a delightful crunch and nutty flavor to the sunchokes.

How should I store any leftover roasted sunchokes?

Store any leftover roasted sunchokes in an airtight container in the refrigerator and reheat gently to best preserve their texture and flavor.

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Roasted Sunchokes with Hazelnut & Lemon
[Vegan]

MW By: Maggie Wescott

Author Bio

Maggie Wescott is a chef, cooking instructor, and recipe creator and manages Alternative Dish. She... Read More

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A vibrant serving of golden brown roasted sunchokes tossed with bright green parsley, crunchy hazelnuts, and a lemon wedge garnish.

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Roasted Sunchokes with Hazelnut & Lemon [Vegan]

Dairy Free

Vegan

Roasted sunchokes with hazelnut and lemon is packed full of flavor and easy to make. Sunchokes are tossed with lemon, hazelnuts and parsley to create a decadent side dish.

Ingredients You Need for Roasted Sunchokes with Hazelnut & Lemon [Vegan]

1 pound sunchokes
2 teaspoons olive oil, optional
1/3 cup hazelnuts roasted, skinned and coarsley chopped
2 tablespoons lemon juice plus more to taste
1/4 cup parsley chopped
salt and pepper, to taste

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How to Prepare Roasted Sunchokes with Hazelnut & Lemon [Vegan]

Preheat the oven to 400F. Line a sheet pan with parchment paper and set aside.
Cut the sunchokes crosswise into 1/2-inch pieces and place them on the prepared sheet pan. If you have a strangely shaped sunchoke, do your best to chop it into similar sized pieces so they all roast evenly. Next, toss the sunchokes with olive oil.
Roast in the oven for 20-25 minutes, stirring once halfway through, until golden brown and fork tender. Sunchokes can quickly turn mushy if roasted too long, so keep a close eye on them the last 5 minutes of roasting.
Remove the sunchokes from the oven and place them in a large bowl. Toss with lemon juice, toasted hazelnuts and parsley. Season with salt and pepper if desired. Enjoy!