Roasted Jerusalem artichokes recipe

Roasted Jerusalem artichokes recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Jerusalem artichokes are available for such a short time. Enjoy them by simply roasting with olive oil, garlic and thyme.

84 people made this

IngredientsServes: 4

  • 450g Jerusalem artichokes (sunchokes)
  • 180ml olive oil
  • 2 tablespoons dried thyme
  • 1 tablespoon minced garlic
  • sea salt to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4.
  2. Scrub Jerusalem artichoke tubers and cut out eyes. Slice tubers into 3cm pieces.
  3. Mix olive oil, thyme, garlic and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer in a roasting tin.
  4. Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (20)

by LilSnoo

This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c of oil. I probably used the equivalent of 2 -3 tbsp and I can't imagine using any more. Great flavor and perfectly cooked after 35 mins. I'll be making it a point to buy these more often!-02 Feb 2014

by Volleyballmom

This was the first time we had sunchokes. I highly recommend them. They were like a nice sweet tasting potato. But not like a sweet potato. However, too much olive oil called for here. They really only get coated and a couple of tablespoons will do that. They also took more like an hour and a bit. We used fresh thyme because we had it. I will do this again but not that much EVOO. 3 stars for the idea but sorry, the measurements and time were very off in my opinion.-09 Jun 2013

by songbird

Great recipe ! I love sunchokes but most recipes call for it peeled and in a creamy soup, so it's nice to have a quick recipe that's a healthier option. Only thing I changed was adding some fresh rosemary from my garden with the thyme. Side note - you might want to take some Beano before indulging in these -- sunchokes can make you more "musical" than beans!! Thanks for the recipe!-16 Feb 2014


Step 1

INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com.

Step 2

Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

Step 3

Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Step 4

Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.

Step 5

Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

How would you rate Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce?

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Roasted Jerusalem Artichokes

Scrub the Jerusalem artichokes well under cool running water with a brush or a cloth. Scrub them really, really, really well. Pat each one dry and slice it in half lengthwise. Place them in a metal roasting pan (not nonstick) that’s large enough to accommodate the Jerusalem artichokes in a single layer. Toss with the olive oil and spread in a single layer, cut side down.

Roast until the cut sides are golden and crisp, the skins are slightly puffed, and the insides are tender throughout, 25 to 40 minutes, depending on the size.

Let the Jerusalem artichokes cool on the pan slightly, then use a metal spatula to swoop them off the pan. (They tend to caramelize quite easily, making the cut sides rather tricky to pry from the pan but oh so lovely to eat. Letting them rest a few moments before using a swift motion to release them tends to leave as little sunchoke as possible on the pan.)

Place the Jerusalem artichokes on plates. Sprinkle with salt to taste, and fresh herbs, if using. Serve hot or at room temperature.

Recipe Testers' Reviews

Pat Francis

Jerusalem artichokes are, unfortunately, not blessed with the best of looks, but underneath their cragginess they cook up tender and sweet. This basic technique for roasting them works quite well. The main thing I would do differently next time is cut the larger ones in more pieces so they all cook at about the same rate.

They did not caramelize a lot—just a little—but most of the pieces also did not stick to the pan, They were evenly browned on the cut sides, with the larger pieces requiring an extra 5 minutes of roasting time. I didn’t think the skins looked particularly puffy, but they were tender throughout.

I showered these with chopped Italian parsley before serving and a big pinch of Balinese coarse sea salt.

When I reheated leftovers, I served them with a lemony yogurt sauce (lemon juice and zest, grated garlic, minced parsley, kosher salt). They were delicious dipped and slathered with the sauce.

Kate H. Knapp

Hallelujah! I am no longer afraid or intimidated by these bulbous roots. Where once I would have perplexingly picked one up, unsure of how to make it edible, I now have the tools in my cooking arsenal to create something delightful. And it is almost embarrassing how easy they are to cook. Once roasted, the chokes take on an almost sweet, nutty, and lemony flavor that is quite addictive. I tried them out of the oven and at room temperature, and I enjoyed both ways immensely. I also tasted with just salt before adding rosemary and I was happy either way (though I think next time I will roast them with the rosemary already added as a test).

I would recommend buying or cutting the chokes in a similar size to get a more equal caramelization on the bottoms. I am definitely adding this recipe to my rotation and I will never again cower before this tasty root. It's a new day in the kitchen.

Laura S.

These were deliciously caramelized and tasty. We had them on the side of lamb steaks and broccoli and they went really well.

They really need to be well browned for the best flavour, so if in doubt leave them in for slightly longer.

While delicious, these could have done with a slight flavour boost. I would add a small knob of butter at the end and, instead of coarse sea salt. I would sprinkle them with two good pinches of fine salt to coat them more evenly. Another option would be to actually roast them with some sprigs of herbs like rosemary or thyme and to add a couple of smashed cloves of garlic.

Jenny Howard

This is a terrific gateway recipe for Jerusalem artichokes (or sunchokes as they’re often labeled in groceries these days). Most of us probably don’t consider these funny little tubers because we haven’t the slightest idea what to do with them, and this simple roasting method solves that in the most inviting way possible. (You can’t argue with 8 minutes of hands-on prep time!)

The caramelization of the cut sides is key to the best flavor, along with a healthy shower of salt you need the savory/salty crunch to balance the surprising natural sweetness of the soft interiors. A sprinkle of fresh herbs makes a nice flourish before serving, but I’m not sure it adds much to the final flavor. I tried the sunchokes both hot from the oven and later at room temperature, and found the flavor and crispness much more impressive when the dish was warm.

A few suggestions to ensure greatness with this recipe. I’d suggest purchasing sunchokes that are all the same size, as you really need them to finish roasting at the same time. I’d drizzle another teaspoon or two of olive oil over the finished sunchokes just before salting and serving. This will help the salt (and herbs, if using) to stick. I’d also emphasize that you really want to roast the sunchokes long enough to get that crucial caramelization. The cut sides should get deep golden brown!


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Roasted Jerusalem Artichokes

Also known as Sunchokes or Sunflower Chokes, these are awesome little root vegetable nuggets.

Roasted Jerusalem artichokes (also known as sunchokes or sunflower chokes) are tubers, with a resemblance to fresh ginger. They are nutty and earthy, with a hint of sweetness, and a slight hint of artichokes. they taste like potatoes that went to college

You can mix them and roast them with other root vegetables, such as potatoes, butternut squash, or parsnips. You can use them much as you would a potato (including cooking and mashing them with potatoes), or how you would use cauliflower. Jerusalem artichokes can be peeled or simply scrubbed.

I had never cooked with them before, but tried them in a restaurant and really like their flavor. I don’t know if you’ve heard rumors about them making you….uh…gassy….but I guess that true if you eat a lot of them, or eat a decent amount of them raw.

So here they are roasted up, and they are delicious, but what I then did (and of course didn’t take a photo of, because why should I be that organized?) is mix them with some roasted potatoes. The little nuggets of golden potatoes were slightly bigger in size than these smaller nuggets of sunchokes, but they made an amazing mix.

The fun part was that when you stabbed a couple with your fork you didn’t know if there was going to be sunchoke mixed with your potatoes or not. This is my idea of fun. This is the boys idea of an opportunity to roll their eyes at me.


  • 750 gram Jerusalem artichokes
  • 1 red onion
  • 2 garlic cloves
  • 1 sprig of rosemary
  • olive oil
  • pepper and salt to taste

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Kitchen equipment

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Preparation -- 10 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL the Jerusalem artichokes. The easiest way to do this is by using a pairing knife. SLICE the peeled Jerusalem artichokes in equal pieces.

PEEL the red onion and chop it into thin half-rings. Also, PEEL the garlic cloves and chop them as fine as you can. RINSE the rosemary sprigs with cold water and also chop them as fine as you can.

Roasted Jerusalem artichokes

Roasting the Jerusalem artichokes -- 20 minutes

COMBINE the sliced Jerusalem artichokes, red onion rings, finely chopped rosemary and finely chopped garlic. DRIZZLE with olive oil and season with pepper and salt.

ROAST in the oven for about 20 to 25 minutes, depending on your oven. Check if they're tender enough and maybe they need some more pepper or salt.

If they have gorgeous colour and smell amazing, they are ready to be served. Serve these with meat, baked fish or mixed in a salad. Enjoy!

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  • 1 ½ pounds Jerusalem artichokes, peeled, halved if large
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary, plus more for garnish
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 2 ounces prosciutto, chopped
  • ½ cup coarsely chopped walnuts

Preheat oven to 425 degrees F.

Toss artichokes, oil, rosemary, pepper and salt on a large rimmed baking sheet. Spread into a single layer. Roast, stirring once, until just tender when pierced with a knife, 18 to 20 minutes.

Stir in prosciutto and walnuts. Continue roasting until the prosciutto is crisp and the artichokes are very tender, 10 to 15 minutes more. Garnish with additional rosemary, if desired.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.


Step 1

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

Step 2

Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer transfer to a platter.

Step 3

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.

Step 4

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

How would you rate Crispy Jerusalem Artichokes with Aged Balsamic?

I feel like jerusalem artichokes are an underappreciated vegetable but this recipe is my favorite way to make them shine!

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Recipe Summary

  • One 3-pound chicken, cut into serving pieces
  • Coarse salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 lemon, plus more grated zest for garnish
  • 6 large garlic cloves
  • 1 pound small Jerusalem artichokes, peeled
  • 8 large shallots, peeled and halved
  • 2 tablespoons fresh thyme leaves, plus more for garnish
  • 1 cup dry white wine
  • 1 cup green olives, pitted

Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.

In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.

Remove from oven. Add reserved lemon juice, wine, and olives stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

Roasted Jerusalem Artichokes


  • 1 pound jerusalem artichokes
  • 1 tablespoon vegetable oil , olive oil or coconut oil
  • 1/2 teaspoon salt , or your favorite salt substitute



Tried this recipe? Let us know how it was!

Season with salt or your favorite salt free seasoning. I love Herbamare, which is a mix of sea salt and dried herbs. Use the flavoring of your choice.

If you have wondered how to cook jerusalem artichokes, this is a great way. They almost end up tasting like potato chips, but of course are a MUCH healthier choice.

Jerusalem artichokes can be difficult to find – at least in the area where I live. They are super easy to grow yourself though, so if you are diabetic and have a bit of garden space, you may want to allocate a patch to jerusalem artichokes. Plant them once and they will grow over and over and over again, year after year.

If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks a lot.

1. Heat the oven to 200C. Scrub the tubers well, but don't peel unless they're really gnarly. Cut in half lengthwise and immediately rub the cut surface with half a lemon to stop it browning.

2. Toss the jerusalem artichokes in olive oil with the herbs, sea salt and pepper, and arrange cut-side down on a baking tray lined with baking paper. Add the lemon wedges and bake for 20 to 25 minutes or until soft.

3. Turn the jerusalem artichokes cut-side up, drizzle with honey, and bake for five minutes more. Scatter with sea salt and extra thyme and serve.