Roasted Jerusalem Artichokes

published Nov 7, 2021
Roasted Jerusalem Artichokes Recipe

It only takes a handful of ingredients to turn this funky-looking root vegetable into a bursting-with-flavor side veggie.

Serves4

Prep5 minutes to 10 minutes

Cook25 minutes to 35 minutes

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Jerusalem artichokes on a plate (also called a sunchoke or sunroot)
Credit: Olivia Mack McCool

Maybe you’ve seen Jerusalem artichokes (aka sunchokes) in your grocery store or farmers market and have mistaken them for ginger root. These funky-looking root vegetables have been gaining popularity over the last few years. But if you’ve never had them before, their flavor and texture land somewhere between a potato and a parsnip. The best thing about Jerusalem artichokes is their versatility. They’re equally delicious roasted, fried, puréed, mashed, or even raw. 

How to Clean Jerusalem Artichokes

Being that they are root vegetables, Jerusalem artichokes are grown underground and therefore might have some dirt remaining on them. No need to worry — that’s normal. Simply rinse the Jerusalem artichokes under some cool water, washing away any remaining dirt. Dry them off and they’re ready to cook with. 

Credit: Olivia Mack McCool

What to Look for When Buying Jerusalem Artichokes

Root vegetables in general tend to have a long shelf life, which makes them a great purchase. But you want to start with the freshest possible. When buying Jerusalem artichokes, look for pieces that are firm and not soggy or squishy. These knobby vegetables are naturally wonky in shape but you don’t want to see big blemishes or bruising. The skin is totally edible, which makes preparing them easy and quick, but look for skin that isn’t wrinkled or discolored. 

Roasted Jerusalem Artichokes Recipe

It only takes a handful of ingredients to turn this funky-looking root vegetable into a bursting-with-flavor side veggie.

Prep time 5 minutes to 10 minutes

Cook time 25 minutes to 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    Jerusalem artichokes

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    garlic powder

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 to 3 sprigs

    fresh rosemary

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Cut 1 pound Jerusalem artichokes in half lengthwise; cut any very large ones in half again crosswise. Transfer to a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper, and toss to combine.

  3. Transfer to the baking sheet and arrange in an even layer. Scatter 2 to 3 fresh rosemary sprigs on top. Roast, tossing halfway through, until golden brown and tender, 25 to 35 minutes total. Discard the rosemary sprigs before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.