These roasted sunchokes are the result of my recent exploration of Bainbridge Island, which is one of my favorite staycation-turned-day trips just a short, 30-minute ferry ride from downtown Seattle.
My friend Meloni and I spent a recent day off exploring the island and beyond. She showed me some of her favorite shops, and we came across some fresh produce … and a healthy supply of sunchokes. While I might be a bit of an adventurous vegetable eater, I can count on one hand how many times I’ve had sunchokes. The number of times I’d prepared them (before this batch) totaled zero.
That being said, these sunchokes – also known as Jerusalem artichokes – are simply prepared like potatoes. And anyone who knows me knows I’m well versed in preparing all types of potatoes.
With a potato-like quality with the flavor that matches an artichoke, these knobby little guys taste much better than they look. Here’s how I prepared my first-ever batch.
1 pound sunchokes
2 tablespoons avocado oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees F. Wash sunchokes to remove soil, and pat dry with a paper towel.
Cut sunchokes into 1/2-inch slices, toss with avocado oil, salt and pepper. Place on a baking sheet, leaving room between each piece so they can crisp.
Bake for 25-30 minutes, turning once, until sunchokes are cooked through and have a bit of brown.