Roasted Jerusalem Artichokes (or Sunchokes) Recipe

This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c of oil. I probably used the equivalent of 2 -3 tbsp and I can't imagine using any more. Great flavor and perfectly cooked after 35 mins. I'll be making it a point to buy these more often!

Great recipe ! I love sunchokes but most recipes call for it peeled and in a creamy soup, so it's nice to have a quick recipe that's a healthier option. Only thing I changed was adding some fresh rosemary from my garden with the thyme. Side note - you might want to take some Beano before indulging in these -- sunchokes can make you more "musical" than beans!! Thanks for the recipe!

This is the definition of winning dinner.

I cubed a sweet potatoe and the sunchokes, roasted 35 minutes, then added quartered crimini mushrooms and parboiled 1/2” sliced carrots (tossed in the oil/spice mix) for 10 more minutes of roasting. This was absolutely delish, definitely doing this again!!!

Nice flavor, easy recipe to follow. To reduce the gas-producing inulin, either parboil or soak in a bath of 3 cups water to 2 tbsp vinegar for an hour. Then follow the recipe.

This was my first time making sunchokes and I have been really happy with this recipe: a very yummy side dish tasting like sweet artichokes and roasted potatoes. Since I like fresh herbs, I simply tossed the sunchokes in little olive oil, salt and pepper and then sprinkled fresh lemon thyme all over just prior serving which added a nice lemony tang.

Simple and easy to make. I didn’t use all the oil listed. I got by with about a tbsp and a half. I will toss them about 20 minutes after cooking. Mine got crispy brown only on the parts touching the pan. Thank you for the recipe.

Very easy and a good way to use such a wonderful vegetable. We ate these frequently when I was a child, but they must have fallen out of favor in recent decades. It's too bad, because they have a delicate flavor. I found that even though it is a little extra work, it is a good idea to peel the Sunchokes after scrubbing them.

This was the first time we had sunchokes. I highly recommend them. They were like a nice sweet tasting potato. But not like a sweet potato. However, too much olive oil called for here. They really only get coated and a couple of tablespoons will do that. They also took more like an hour and a bit. We used fresh thyme because we had it. I will do this again but not that much EVOO. 3 stars for the idea but sorry, the measurements and time were very off in my opinion.

Let brown a little longer to crisp them. Only need half the amount of olive oil - delicious

Is it possible to go wrong with thyme, garlic, salt, and olive oil? If so, I don't know about it yet. I would say, though, that 3/4 c. olive oil is way too much, both in terms of budget and calories! I actually doubled the recipe, and I found that 3 tbsp of olive oil was 100% perfect for the two pounds of Jerusalem artichokes. I also added a few dashes of pepper and reduced the amount of thyme just a bit as well, but all in all, this is delishe!

So from what I understand is if you double cook them it reduces the inulin a lot (that’s what gives you the gas). So try parboiling, then slice up and roast!

Great recipe!! Just as everyone has mentioned, you only need a few tablespoons of oil. The sun chokes flavour is mild so the garlic and thyme (or rosemary) are the perfect addition. Enjoy 😊 PS Go easy on the amount you eat until you know how they will react in your body over the next few hours afterwards. They do create gas. So delicious and simple though.

I have seen these everywhere on the internet, and I want to taste all I can that is new to me. I feel my father placed that thought into my mind. When I was small I used to eat sap from trees and willow roots from willows in ponds and lived. What can I try next?

This a perfect recipe. Thank you!! But they do give you GAS.

Amazingly easy to grow yourself!

I made it just as the recipe called. Next time I would use less olive oil - 1/2 cup ish. I don't know how old my sunchokes were, a friend gave them to me. The skins were a little tough. I definitely would make this recipe again.

I really enjoyed it, tasted very good. I cut the olive oil though.

This was easy to make and yummy! They taste more like roasted turnips, but look like roasted potatoes.

I made it just as the recipe said. They were absolutely delicious!