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Roasted Sunchokes with fresh herbs on baking sheet

Fresh Herb Roasted Sunchokes Recipe

Often called Jerusalem Artichokes or Sunflower Chokes, Sunchokes are an unusual and delicious vegetable. They make for a lovely fall side dish, or can be added to salads and other recipes.

Course Side Dish
Cuisine American
Keyword unique vegan sides, vegan side dishes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 144 kcal
Author Valentina K. Wein


  • 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


  1. Set the oven. Preheat the oven to 450°F and adjust a rack to the center.

  2. 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.

  3. 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.