When I turned 22, a small group of friends and I went to a local restaurant in Portland that has since closed. I still dream about my dinner, though. I had never heard of sunchokes, and in the spirit of trying something new, I ordered what I thought were maybe pre-sprouted sunflowers. To my delight, they were soft, flavorful root vegetables. I can’t even remember what else they were served with – they fully stole the show. I hadn’t encountered sunchokes since, but last weekend at the Hood River Farmer’s Market, lo and behold they ended up in my box! These delicious root vegetables are also known as Jerusalem Artichokes, and taste like a mix between an artichoke and potato. Naturally, I roasted them, and now our small household of two can’t stop eating roasted sunchokes! Try this easy vegetable dish for a versatile side or a snacky appetizer!
- 2 sunchokes, washed, dried & sliced into ¼ inch discs
- 2 cloves of garlic, minced
- 1 sprig fresh rosemary, chopped
- 1 tbsp neutral oil (I used avocado oil)
- Salt & Pepper
- Preheat oven to 400°F.
- Heat ½ tablespoon neutral oil in a cast-iron skillet over medium-high heat.
- Add sunchokes to the cast-iron skillet, arranging the discs so each is as flat as possible and in one layer. After 4 minutes, flip sunchokes over. Let cook for 2 more minutes.
- Add garlic, rosemary, salt, pepper & remaining oil to the cast-iron. Toss once more and carefully move the cast-iron into the oven.
- Roast for 25 minutes, flipping sunchokes at 15 minutes.
- Let cool, garnish with rosemary sprigs.
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