Sunchokes are a knobby root vegetable that don’t look super appealing – sort of like a ginger root – but pack the flavor of an artichoke. They’re delicious when treated like a potato, as I did here by dicing them and roasting them along some Yukon golds.
Also known as Jerusalem artichokes, these tubers come from a sunflower-like plant and are in season from late fall to early spring with the height of availability in winter months. Soaking the diced sunchokes in acidic water helps prevent them from oxidizing and also help reduce the gas-causing side effects of too large of a serving!
Ingredients
- 1 pound sunchokes
- 1 pound Yukon gold potatoes
- 1 lemon, juiced (about 3 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Flaky sea salt (optional) for serving
Instructions
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Squeeze lemon juice into a large bowl and add in about 6 to 8 cups water. Set aside.
Wash sunchokes and Yukon gold potatoes to remove any dirt, leaving skins on. Cut potatoes and sunchokes into ½-inch to ¾-inch chunks and place in the lemon water. Let soak for 10 to 15 minutes before draining off the liquid.
Use a kitchen towel to pat dry the potatoes and sunchokes. Add them back to the bowl with 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat.
Spread sunchokes and potatoes onto the parchment-lined baking sheet. Place on the middle rack of the preheated oven and roast for 30 to 35 minutes, tossing halfway through. Note: Roasting time depends on how crowded the pan is, as you want them to be slightly caramelized but not burnt.
Transfer to a serving bowl or platter, sprinkle with flaky sea salt and serve.
