Herb Roasted Sunchokes, often called Jerusalem Artichokes or Sunflower Chokes, are an unusual and delicious vegetable. They make for a lovely fall side dish, or can be added to salads and other recipes.
My grandparents never tasted a food they didn’t like the look of.
My grandmother hated olives, but she’d never had one because she didn’t like the look of them. My grandfather thought mushrooms were the worst, but he’d never eaten one. (Or so he thought. My mom used to sneak them in various meals and he never even knew it.)
I think sunchokes are one of those foods that people just might not like the look of and not ever try.
And they’d really be missing out! Especially with these delicious Herb Roasted Sunchokes which are cooked to a golden crisp perfection.
What is a sunchoke?
- A variety of a sunflower root, a sunchoke is a brown, lumpy tuber vegetable that resembles ginger root.
- Sunchokes are sometimes referred to as Jerusalem Artichokes, though they’re not an artichoke nor are they from Jerusalem. Here’s some history about their name.
- Though they’re not starchy, they’re often compared to potatoes.
- Instead of starch, inulin is the carbohydrate found in sunchokes.
What do sunchokes taste like?
- Sunchokes taste similar to a water chestnut when raw -- they're a bit nutty, crunchy and subtly sweet.
- When cooked, the flavor is similar but a bit reminiscent of an artichoke or cauliflower -- especially in texture.
How do you eat and cook a sunchoke?
- With eatable skin, sunchokes can be eaten raw or cooked.
- You can roast, fry, sauté, or even grill sunchokes.
- Sunchokes can also be cooked, puréed and made into delicious soups.
What's in this recipe?
- olive oil
- salt, pepper
How to Make Herb Roasted Sunchokes
- Wash, dry, and cut the sunchokes into slices.
- Drizzle olive oil on a sheet pan, add the sunchokes and herbs and mix.
- Season with salt and pepper and roast in a 450°F oven until the bottom of the slices are golden brown. Flip the slices over and repeat. Let them cool and serve.
(More detailed instructions are below.)
A word of caution . . . The inulin can cause gas and bloating — only in some people. A sensitivity to inulin varies from person to person and not all sunchokes contain the same amount.
Here are a couple of methods to try to when cooking sunchokes to avoid gas.
Maybe take it slow the first time you try them. Just saying. 😉
When are sunchokes in season?
Sunchokes are in season from approximately October to April.
They are in Gelson's Market, Bristol Farms and Whole foods. You can also find them here at Melissa’s Produce.
There are a lot of ways one could work with this odd looking tuber, and I hope you’ll give the herb roasted sunchokes a go because I think you’ll love them.
This is not a sponsored post.
Fresh Herb Roasted Sunchokes Recipe
- 1 pound sunchokes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh oregano, finely chopped
- salt and freshly ground black pepper
- Set the oven. Preheat the oven to 450°F and adjust a rack to the center.
- 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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Thank you! 😀
We love sunchokes! I didn’t know that about inulin, but seem to be lucky that they don't affect me. Love the simple roasting of them here!
Thanks David! 😀
Kavita Favelle | Kavey Eats
Such a delicious way to serve Jerusalem Artichokes! I'm a sucker for fresh herbs and simple roasting, which brings out both the flavour and gives a lovely texture too. Yum!
I totally agree. I love this method for cauliflower and broccoli also. 🙂
Monica | Nourish & Fete
I love the simplicity of this, and knowing what to look for - I had never even heard of sunchokes before, and probably would have just thought they were some giant form of ginger!
Thanks! I thought exactly that the first time I ever saw them. I hope you give them a go.
I had never heard of or seen sunchokes before! Glad I learned something new and if I ever see these around I will definitely buy them!
Thank you, Julia. I hope you find them. 🙂
Marie - Not Enough Cinnamon
Ok now I feel a bit stupid but I thought Jerusalem artichokes were...artichokes, only small ones. Ooops...! ? Thanks a lot for this post, I've learned a lot. Now I need to find some sunchokes, I really want to try them!
Thank you, Marie! I hope they sell them somewhere near you so you can give them a try. 🙂
Gorgeous! I love that color. I have actually never cooked with sunchokes before. I appreciate all the information you provided.
Thanks so much, Tara. I'm so happy this was informative for you. Hope you try them. 🙂
what an easy preparation for this interesting vegetable. I have never worked with them, but will give them a go. Thank you Valentina for the suggestion.
Thanks you, Patricia! You can whip them right up, I'm sure. 😉
Awesome find! First time for everything. They are killer. Will be trying other methods we love them.
So happy you like this, Randy. Would love to hear other ways you prepare them, so I can try too. :-)~Valentina
Love your simple version of preparing such a healthy vegetable. It makes all the natural flavours pop out. Thank you Valentina 🙂
Thanks, Davorka! Enjoy. 🙂 ~Valentina
John / Kitchen Riffs
I rarely cook sunchokes, alas. Mainly, I think, because they're always in the "forgotten" section of the produce department. You know, that weird part off to the side where they put all the "exotic" stuff that no one ever buys. And I never buy it because I never notice it (I'm really big into buying what looks good). Anyway, I need to add sunchokes to my list so I'll be sure to get them. Good recipe -- thanks.
Thanks, John. Yes, they are often something I completely forget about until I spot them. 🙂 ~Valentina