Oven Roasted Sunchokes or Jerusalem Artichokes
- Prep Time: 5 min
- Cook Time: 40-50 min
- Total Time: 45-55 min
- Yield: 4 servings 1x
- Category: Side dish
- Method: Oven Roast
- Cuisine: International
Ingredients
Scale
- 1 lb (454g) Sunchokes, (a.k.a. Jerusalem Artichokes, Topinambours), well-scrubbed or peeled if you prefer
- 1 1/2 –2 Tbsp (45-60ml) Canola or Vegetable Oil
- 1 tsp Kosher Salt, plus more to sprinkle after roasting
- 2 Tbsp (25–30 ml) Seasoned Rice Vinegar (See Note)
- 1 Tbsp (15 ml) Olive Oil or Vegetable Oil
- Freshly ground black pepper
- A handful of fresh Basil leaves
- Several Springs Fresh Mint
Instructions
- Preheat oven to 400F (200C), or 375F (190C) for Convection/Fan. Spray or line with parchment a baking sheet.
- Scrub Jerusalem Artichokes as clean as you can, or peel them if you prefer. Cut each into bite-sized pieces, roughly 1 1/2 in or 4 cm cubes. Place the cubes into a bowl. Drizzle the oil over the cubes and sprinkle with salt.
- Place in preheated oven, and roast until golden and crispy, 40-50 minutes. I turned my cubes twice during the bake to make sure all the surfaces browned, and removed them after 45 mins.
- Sprinkle a bit more salt over the cubes, and grind some pepper over them. In a small jar or dish, mix together the Olive Oil and Rice Vinegar, and drizzle over the roasted Sunchokes, then sprinkle with the finely chopped herbs. Add a bit more salt, stir and serve.
Notes
- It’s fine to substitute with Balsamic vinegar or white/red wine vinegar.
Nutrition
- Serving Size: 1/4 Recipe
Keywords: sunchokes, jerusalem artichokes, how to roast sunchokes, topinambours, fartichokes, how to cook jerusalem artichokes, roasted veggies, oven roasted root vegetables, foods with inulin, roasted sunchokes, basil, mint, rice vinegar
