Roasted Jerusalem Artichokes (also known as sunchokes) are a simple, healthy, and flavorful side dish. These tubers have a mildly sweet and nutty flavor, and when roasted, they become tender on the inside with a crispy golden exterior. This dish is a great alternative to roasted potatoes and pairs well with many main courses.
Ingredients:
- 1½ pounds Jerusalem artichokes (sunchokes), scrubbed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 garlic cloves, minced (optional)
- 1 teaspoon fresh thyme or rosemary, chopped (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
- Lemon wedges (for serving)
Instructions:
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Jerusalem artichokes:
- Scrub the Jerusalem artichokes thoroughly under cold water to remove any dirt. There’s no need to peel them unless you prefer. Cut them into bite-sized pieces, about 1-inch thick.
- Season the artichokes:
- In a large bowl, toss the cut Jerusalem artichokes with olive oil, garlic (if using), fresh thyme or rosemary, salt, and pepper. Make sure they are evenly coated.
- Roast the artichokes:
- Spread the seasoned artichokes in a single layer on the prepared baking sheet. Roast for 25-35 minutes, turning them halfway through, until they are golden brown and crispy on the outside, and tender on the inside.
- Serve:
- Once roasted, remove from the oven and sprinkle with freshly chopped parsley, if desired. Serve warm with lemon wedges for a bright burst of flavor.
Enjoy these delicious and nutty Roasted Jerusalem Artichokes as a perfect side dish for any meal!
