Ingredients
Units
Scale
- 1 lb Jerusalem artichokes (sunchokes)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: garlic powder, rosemary, thyme, or other herbs and spices
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the Jerusalem artichokes thoroughly, removing any dirt and debris. No need to peel them, as the skin is edible and adds extra flavor.
- Slice the Jerusalem artichokes into even-sized pieces, about 1/4 to 1/2-inch thick.
- In a mixing bowl, toss the sliced Jerusalem artichokes with olive oil, salt, pepper, and any additional herbs or spices you prefer.
- Spread the seasoned Jerusalem artichokes evenly on a baking sheet, making sure they are not overcrowded.
- Roast in the preheated oven for 25-35 minutes, turning halfway through, until golden brown and tender.
- Remove from the oven and serve immediately as a side dish, or let them cool and use them in salads or other recipes.
Notes
Be mindful of portion size when serving to those following a keto diet, as Jerusalem artichokes are relatively low in carbs but not strictly keto-friendly. You can also enjoy Jerusalem artichokes raw by slicing or grating them and adding them to salads or slaws.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of the recipe (approximately 4 oz or 113 grams)
- Calories: 130 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
