Easy Roasted Sunchokes Recipes
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
EASY ROASTED SUNCHOKES
Provided by Sarah Walker Caron
Time 55m
Number Of Ingredients 3
Steps:
- 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.
ROASTED SUNCHOKES
Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities.
Provided by Laura / A Beautiful Plate
Categories Vegetable Side Dishes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
- Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
- Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 100 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, Sodium 269 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 1 g
ROASTED SUNCHOKES RECIPE
These easy roasted sunchokes are crispy and delightful!
Provided by This Healthy Table
Categories Side Dishes
Time 43m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Thinly slice the sunchokes into 1/4 strips. They are all different shapes, so cut them into strips or coins.
- Toss the sunchokes with olive oil, thyme, salt, and pepper.
- Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly.
- Remove from the oven and serve as is or with optional toppings.
Nutrition Facts : Calories 144 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OVEN ROASTED SUNCHOKES (JERUSALEM ARTICHOKES) RECIPE
Steps:
- Preheat oven to 375 F.
- Chop sunchokes into 1-inch chunks. Toss on a baking sheet or roasting pan together with olive oil and soy sauce , coating well.
- Roast sunchokes in the oven for 35 to 45 minutes, or until soft and lightly golden brown.
- Season with a bit of extra salt and pepper, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 374 mg, Sugar 22 g, Fat 3 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
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5/5 (4)Total Time 25 minsCategory Side DishCalories 144 per serving
- Prepare the sunchokes. Wash and dry the sunchokes and cut them into ¼ to ½ inch slices. Drizzle the olive oil on a sheet pan and then add the sun choke slices. Mix to be sure they’re well coated. Now sprinkle them with the herbs and mix again. Season generously with salt and pepper.
- Roast. Place the sheet pan in the oven. Roast until the bottom of the slices are golden brown, about 10 minutes. Flip the slices over and repeat. Let them cool and serve.
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Reviews 1Estimated Reading Time 2 minsCategory Side
- Heat oven to 400F. Rinse the sunchokes and peel off any dark spots if desired from the skin (peeling is optional).
- Slice the sunchokes in into rounds, similar in shape to a potato chip but thicker (about 1/4" or 5cm). Add sliced sunchokes to a baking dish and toss with oil; place in oven to roast until soft. This took me about 45 minutes, but will vary depending on the thickness of your cut.
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- Bring a medium pot of water to a boil, add 1 tsp of salt and throw in sunchokes. Cook ~ 15-20 minutes or until tender but firm (not falling apart - you still have to slice them).
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