Post updated to include new photo, recipe notes.
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 to 3 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fresh thyme leaves*
Preheat oven to 425 degrees F. Wash sunchokes to remove excess dirt. Pat dry and slice into 1/2-inch pieces. Add to a bowl, drizzle with olive oil and season with salt, pepper and fresh thyme.
Toss to combine and place in a single layer on a baking sheet. Place cut-side down on end pieces.
Roast in the oven for 20 to 25 minutes, flipping slices halfway through to ensure even browning. Serve with flaky sea salt, as desired.
*I like to use fresh thyme, but whatever hearty, fresh herb you prefer will work.