Roasted Sunchokes with Thyme
Roasted Sunchokes with Thyme, also known as the Jerusalem Artichoke, is tossed with olive oil and thyme to make a delicious tuber root side.
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
Serving: 0.5cupsCalories: 146kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 295mgPotassium: 494mgFiber: 2gSugar: 11gVitamin A: 60IUVitamin C: 6mgCalcium: 20mgIron: 4mg
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