Go Back
roasted sunchokes with herbs
Print Recipe
5 from 1 vote

Herb Roasted Sunchokes

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.


  • 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.