Roasted Sunchokes with Thyme, also known as Jerusalem Artichokes, are a delightful side dish packed with the nutritional benefits of fiber, and iron with a nutty flavor. A versatile tuber root, related to the sunflower, most commonly eaten in the fall and winter. They can be eaten raw with hummus, oven roasted, or cooked in an air fryer, and also pairs well with bacon, eggs, quinoa, and even salmon! Tossed with olive oil and thyme, this sunchokes recipe is a great way to add variety to the table.
This side dish is a perfect nutritional side that goes well with many main dishes. Especially during the fall and winter seasons. A great addition to any holiday table or family get together. A fun way to try something new!
Looking for other fun recipes? Try these Air Fryer Plantain Chips.
- Sunchokes, Jerusalem Artichoke
- Olive Oil
- Fresh Thyme, or dried thyme
- Ground Black Pepper
- Coarse Sea Salt
See recipe card for quantities.
- Wash and dry your sunchokes, removing all dirt and any extra growths from roots.
2. Chop each sunchoke into ½ inch thick slices.
3. Place the chopped sunchokes in a medium mixing bowl and sprinkle with olive oil.
4. Sprinkle the chopped sunchokes with salt, and pepper and dried thyme if you aren't using fresh thyme sprigs.
5. Lay the seasoned sunchoke slices flat on a parchment paper, or silicon mat, lined sheet pan. They can be overlapping slightly, but make sure each slice is not on top of one another.
6.Bake in the oven at 420 for 15 minutes, flipping over halfway, or until golden brown and tender with a fork. Toss with fresh thyme. Enjoy immediately.
Try dipping your sunchokes in hummus, tzatziki sauce, or drizzle with olive oil after roasting.
Bigger sunchokes are easier to cut evenly than the smaller ones. Depending on where you get your sunchokes, try to pick larger firm roots in order to have even slices.
- Parsely - instead of thyme, season the sunchokes with fresh or dried parsley.
- Dried Thyme - while fresh thyme is delicious and adds a fun look to the dish, you can substitute with dried thyme.
- Air Fryer- I'm a huge fan of any food that can be prepared in the air fryer. Roast your sunchokes in the air fryer for a quick cook method. Cook for 10 minutes at 400 degrees Fahrenheit.
- Breakfast Style- Serve with bacon and eggs as a potato substitute.
- Salmon- Add this roasted side dish to a Salmon or other fish main dish for a nutritionally packed meal.
To roast this root vegetable, you will need a sheet pan, parchment paper or silicon mat, and a mixing bowl and spoon.
For the air fryer method, you will need an air fryer. I'm absolutely in love with my Ninja Foodie Smart XL. It is a great versatile air fryer.
Store uneaten roasted vegetables in an air tight container, in the refrigerator, for 3-4 days.
Store uncooked sunchokes in a plastic bag for 1-2 weeks.
Reheat leftovers in the microwave, or crisp again in an air fryer.
These ingredients don't stand up well to freezing.
You can cook the sunchokes with the the skins on or off depending on preference. I prefer to keep the skin on because they taste great and it's easier to prepare. If eating raw with hummus or another dip, be sure to skin the sunchoke.
Roasted Sunchokes with Thyme
- 1 pound sunchokes Jerusalem Artichoke, about 5-7 sunchokes depending on size
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 sprigs fresh thyme ½ teaspoon dried thyme
- Preheat the oven to 425 degree Fahrenheit. Prepare a sheet pan with parchment paper or silicon mat.
- Rinse and wash sunchokes. Slice into ½ inch slices and place in a medium sized mixing bowl.
- Add olive oil, sea salt, ground pepper and toss until well covered. If you are using dried thyme, sprinkle over the sunchokes at this time. If you are using fresh herbs, toss together after the sunchokes are cooked.
- Lay the seasoned sunchoke slices on the prepared sheet pan. Lay flat. They can overlap slightly, but make sure they aren't on top of one another.
- Roast for 15 minutes flipping over halfway through. Bake until golden brown and tender to poke with a fork.
- If using fresh thyme springs. Toss in a bowl with roasted sunchokes and serve.
- Serve immediately.
- Sunchokes are high in inulin and may cause stomach discomfort and gas if eaten in large quantities.
- Store cooked sunchokes in an air tight container, in the refrigerator, for 3-4 days.
- Store uncooked sunchokes in a plastic bag in the refrigerator for up to 2 weeks.
- Larger sunchokes are easier to cut into ½ inch slices than smaller sunchokes.
- I like to keep the skins on the sunchokes when roasting. If eating raw with hummus, remove skin.
A root vegetable that has the appearance of ginger, but has the taste and texture of jicama or a water chestnut. Also known as the Jerusalem Artichoke, the flower of a sunchoke is similar to a sunflower.
Yes. They are the same thing. But sunchokes are not related to the artichoke nor do they come from Jerusalem. They are actually native to North America. Though they do have a similar taste to the artichoke.
This tubular root, commonly found in North American is a great source of iron, magnesium, potassium, and calcium. They are high in fiber and are a low- carbohydrate food.
This nutty root is also high in inulin which can cause gassiness or bloating if eaten in excess. Eating a small portion should not cause any issues. But be sure to eat in moderation.
They have a mild sweet taste and also have a nutty taste and texture similar to jicama, water chestnuts, and hazel nuts. Though not related to the artichoke, the Jerusalem Artichoke has a very similar taste to an artichoke.