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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Sides
Cuisine: Vegan
Servings: 4 people
- 1 lb sunchokes Jerusalem Artichokes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 3 thyme sprigs
- 1 lemon
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.