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.
Servings: 4
Calories: 144kcal
Ingredients
- 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
Instructions
- 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.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 144kcal