Have you ever Roasted Sunchokes? Roasting Jerusalem Artichokes is quickly becoming one of our favorite side dishes. Add it to a delicious breakfast of bacon and eggs, or dip it in hummus, you'll love this tasty recipe tossed with olive oil and seasoned with thyme.
Why This Recipe is the Best
This roasted sunchokes with thyme recipe is the best because it transforms ordinary sunchokes into a crispy, golden side dish with a tender, potato-like center. The fresh thyme enhances their natural earthy sweetness, making it a simple yet elegant recipe perfect for any meal.
Be sure to check out our other side dishes like Frozen Sweet Potato Fries in the Air Fryer, Turkish Salad, or Air Fryer Zucchini Fritters.
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Key Ingredients
Making this dish is easy, but finding the ingredients can be tricky. Look to your local garden club for help locating sunchokes. They can also sometimes be purchased at stores like Whole Foods. We got ours from a seller on Etsy, and they were delicious.
- Sunchokes- Otherwise known as Jerusalem Artichoke, can be found at Whole Foods stores and can be easily grown. We got ours online from an Etsy shop. They arrived in great condition.
- Olive Oil- This helps to crisp the outside of the sliced sunchoke.
- Fresh Thyme- We use fresh thyme for its taste and look. Dried thyme will work as well.
How To Eat Sunchokes
Wash and dry your sunchokes, removing all dirt and any extra growth from the roots. Prepare them just as you would a potato.
- Chop each sunchoke into ½-inch thick slices. Place the chopped sunchokes in a medium mixing bowl and sprinkle with olive oil.
- Sprinkle the chopped sunchokes with salt, pepper, and dried thyme if you aren't using fresh thyme sprigs.
- 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 the others.
- 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 drizzling with olive oil after roasting.
Helpful Hint
Bigger sunchokes are easier to cut evenly than the smaller ones. Depending on where you get your sunchokes, try to pick larger, firm roots to have even slices. The sunchokes we got came in a variety of sizes, and it was much easier to prepare the larger ones.
Top Tip
You can cook the sunchokes with the skins on or off, depending on preference. I prefer to keep the skin on because it tastes great and it's easier to prepare. If eating raw with hummus or another dip, be sure to peel the sunchoke.
Recipe
Roasted Sunchokes with Thyme
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Substitutions
- Parsley - 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 it 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 cooking 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.
Storing Roasted Sunchokes
Store uneaten roasted vegetables in an airtight container in the refrigerator for 3-4 days. Store uncooked sunchokes in a plastic bag for 1-2 weeks. Ours lasted in the refrigerator without spoiling for some time.
Reheat leftovers in the microwave or crisp again in an air fryer. We love using the air fryer method for crispness.
These ingredients don't stand up well to freezing.
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 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 hazelnuts. Though not related to the artichoke, the Jerusalem Artichoke has a very similar taste to an artichoke.
Casey says
I used my air fryer for this recipe and they turned out so great and crisp! Thank you!!
Emily says
I've always wondered what to do with sunchokes! This recipe was so easy to make and delicious! Going to make this again soon!
Holley says
Super flavorful and fun, new recipe! Thanks for sharing!