Oven Roasted Sunchokes or Jerusalem Artichokes

  • Author: Laura
  • 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


  • 1 lb (454g) Sunchokes, (a.k.a. Jerusalem Artichokes, Topinambours), well-scrubbed or peeled if you prefer
  • 1 1/22 Tbsp (45-60ml) Canola or Vegetable Oil
  • 1 tsp Kosher Salt, plus more to sprinkle after roasting
  • 2 Tbsp (2530 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


  1. Preheat oven to 400F (200C), or 375F (190C) for Convection/Fan. Spray or line with parchment a baking sheet.
  2. 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.
  3. 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.
  4. 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.


  1. It’s fine to substitute with Balsamic vinegar or white/red wine vinegar.


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

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