Just when you think you’ve tried everything, another strange food shows up in the grocery store. This time it was sun chokes, the bulbous root of the sunflower. Also called Jerusalem artichokes, I used them to make roasted sun chokes. These little babies are wholesome and cook up beautifully. They have a nutty flavor without any bitterness. Use them like you would use sweet potatoes and potatoes.
Sunchokes are surprisingly high in Iron, with one serving having 15% of your daily value. You can find them at certain grocery stores. I found mine at Kroger, pictured below.
I love roasting because I like to keep it simple when I try a new food. Simple means I can taste the true flavor of it.
Vikalinka also has a great recipe for Roast Chicken with Lemons and Sunflower chokes. The Nourish Evolutionhas a recipe for Caramelized Sunchokes with Meyer Lemon & Zest – I’m not a fan of the added sugar, but it’s worth looking at!
Roasted Sun Chokes
- 1 Package of Sunchokes
- Spray Olive Oil or "Homemade" Olive Oil Spray (ie a Misto)
- Himalayan Salt and Pepper to Taste
- Preheat oven to 425 degrees.
- Scrub and rinse the sunchokes. They've been sitting in the dirt for their whole lives, so get them good and clean!!
- Make slices ¼" thick.
- Spray a baking sheet with cooking spray.
- Line sheet with sliced sunchokes. Lightly spray again.
- Sprinkle with salt and pepper.
- Roast in the oven until tender and starting to turn golden brown. Cooking times vary depending upon the oven. Mine cooked for ~18 minutes in a counter top toaster oven.
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