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
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Mahar Shahid
[email protected]These were good, but not great.
Joe Spence
[email protected]These were delicious! I'm so glad I tried this recipe.
Ifran Makli
[email protected]These were easy to make and turned out great. I'll definitely be making these again.
Saraswati Raut
[email protected]These were amazing! I served them with a dipping sauce made of Greek yogurt, lemon juice, and dill, and they were perfect.
fraidon ahmadi
[email protected]These were good, but not as good as I was hoping. I think next time I'll try roasting them at a higher temperature.
NOOB GAMER FF
[email protected]These were delicious! I'm so glad I tried this recipe. They were so easy to make and they turned out so well. I'll definitely be making them again.
officialLodyballer Prosper
[email protected]These were easy to make and turned out great. I roasted them for a little longer than the recipe called for, and they were perfectly crispy. I'll definitely be making these again.
Maruf Sherzai
[email protected]I followed the recipe exactly and my roasted Jerusalem artichokes turned out perfectly. They were crispy on the outside and tender on the inside. I served them with a dipping sauce made of sour cream and chives, and they were delicious.
Selina Gonzalez
[email protected]These were good, but not great. I found them to be a bit bland. I think next time I'll try adding some more spices to the roasting pan.
Oladapo Kehinde
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of artichokes, but I'm so glad I did. These roasted Jerusalem artichokes were amazing! They were so flavorful and addictive. I ate the whole batch myself.
Antonio Reed
[email protected]These were great! I used a little less oil than the recipe called for and they were still crispy. I also added some chopped rosemary to the roasting pan and it gave them a really nice flavor.
Md Imran mia
[email protected]I've never had Jerusalem artichokes before, but I'm so glad I tried this recipe. They were so easy to make and they turned out so well. I'll definitely be making them again.
Minhaj Rahman
[email protected]These roasted Jerusalem artichokes were a hit! They were crispy on the outside and tender on the inside, with a slightly nutty flavor. I served them with a dipping sauce made of Greek yogurt, lemon juice, and dill, and they were delicious.