Herb Roasted Sunchokes, often called Jerusalem Artichokes, are a tasty, though a bit unusual vegetable. Seasoned with dried herbs and lightly roasted with olive oil, this is a delicious fall flavored side dish.
I received complimentary product from sponsor companies to aid in the creation of the #FallFlavors Week recipes. All opinions are mine alone. #ad #sponsored
Day 2 of #FallFlavors week – a week where food bloggers are going to wow you with recipes using all the fall foods with the help of some awesome sponsors. Sponsors that generously provided us with products to use in our creations. At the end of this post, you will find all of today’s recipes linked up. If you missed what I shared Monday, you can check out the Apple Pie Tacos here.
Have you ever heard or tasted a Sunchoke? I hadn’t until Melissa’s Produce (another fabulous sponsor of this event), sent some for me to try. After researching what they were, how to cook them, and the nutritional value in them I decided to the best way was to roast them with some freshly dried herbs. My family was about to have a surprise side dish for dinner! Before I tell you how to roast them, let me share some facts about sunchokes.
What is a sunchoke?
A variety of a sunflower root, a sunchoke is a brown, lumpy tuber vegetable that resembles ginger root, but is actually a variety of sunflower root. It doesn’t taste anything like ginger.
Sunchokes are sometimes referred to as Jerusalem Artichokes, though they’re not an artichoke and they aren’t from Jerusalem.
This vegetable is similar to a potato but the carbohydrate present is inulin and not starch, Side note: Inulin is an excellent source of fructose for diabetics.
How do you eat and cook a sunchoke?
The skin of a sunchokes is edible. The vegetable can be eaten raw or cooked. They have a taste similar to a water chestnut when raw, and when cooked, more like a potato. You can roast, fry, sauté, or even grill sunchokes.
How to Roast Sunchokes with Herbs
You will want to scrub the vegetables under cold water before slicing to roast. I sliced them into 1/4 inch slices and laid them out on a baking sheet. Drizzle 2 tablespoons of olive oil over the sunchokes. Season with salt and pepper. Using clean hands, toss the herbs and sunchokes until they are coated with the olive oil. Roast in a 425 degree oven for about 20-30 minutes, flipping them over halfway.
They are done when they are tender and crisp, much like roasting potatoes. Once done, sprinkle dried herbs over them – I used freshly dried oregano and thyme, about 1/2 teaspoon of each. Serve.
Herb Roasted Sunchokes
- 1 pound sunchokes
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/2 teaspoon freshly dried oregano
- 1/2 teaspoon freshly dried thyme
- Preheat oven to 425 degrees.
- You will want to scrub the vegetables under cold water before slicing to roast. I sliced them into 1/4 inch slices and laid them out on a baking sheet.
- Drizzle 2 tablespoons of olive oil over the sunchokes. Season with salt and pepper. Using clean hands, toss the herbs and sunchokes until they are coated with the olive oil.
- Roast in a 425 degree oven for about 20-30 minutes, flipping them over halfway. They are done when they are tender and crisp, much like roasting potatoes.
- Once done, sprinkle dried herbs over them - I used freshly dried oregano and thyme, about 1/2 teaspoon of each. Serve.
The wonderful #FallFlavors event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to follow the hashtag on social media for great recipes. Follow the Fall Flavors Pinterest board for more fall recipe inspiration!
Here’s what we made for Tuesday:
- Apple Pear Crisp by Family Around the Table
- Au Gratin Potatoes & Sunchokes by Sweet Beginnings
- Caramel Apple Pie Bombs by Cheese Curd In Paradise
- Caramel Apple Tea Doughnuts by Kate’s Recipe Box
- Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
- Green Apple Mule by Cindy’s Recipes and Writings
- Herb Roasted Sunchokes by Blogghetti
- Make The Best Ever Southern Candied Yams Recipe by Intelligent Domestications
- No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
- Pear & Apple Sauce by Hezzi-D’s Books and Cooks
- Roasted Butternut Squash with Apples by Eat Move Make
- Tea Brined Pork Tenderloin by A Day in the Life on the Farm
- Gluten-Free Vanilla Apple Fritters by Frugal & Fit
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Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.
What a great sounding side dish for fall! I need to try this soon.
I can’t wait to try this, sounds so good, thanks Lisa!
Wendy Klik says
Love these sunchoke chips. Great idea.
Such a fun idea! I’d love to try these roasted!
I will have to keep an eye out for sunchokes. Mine started to mold before I got to use them. I was interested in tasting them, too. These look so delicious.
Ashley Marie Lecker says
These looks so delightful and so crispy!