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Roasted Sunchokes in a bowl with Thyme sprigs on the side
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5 from 3 votes

Roasted Sunchokes with Lemon & Thyme

Roasted sunchokes are crispy on the outside but tender, sweet, and nutty on the inside. You’ll love the zing of lemon & thyme that tantalize your tastebuds!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sides
Cuisine: Vegan
Servings: 4 people
Author: Chef Cindy

Ingredients

  • 1 lb sunchokes Jerusalem Artichokes
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 3 thyme sprigs
  • 1 lemon

Instructions

  • Scrub the sunchokes clean. Dry thoroughly.
  • Cut into finger size pieces, preferably lengthwise.
  • Place on a parchment-lined baking sheet, drizzle with olive oil and a hint of sea salt.
  • Bake at 375° for 30 minutes or until light brown and crispy.
  • While sunchokes are baking, prepare lemon & thyme topping - remove thyme leaves and chop and zest lemon using a Microplane. Mix thyme leaves, lemon zest, and sea salt in a bowl or mash using a mortar and pestle.
  • When sunchokes are finished cooking, top with lemon & thyme mixture and serve immediately.