Oven Roasted Sunchokes

Roasting brings out a rich toasty flavor in the sunchokes. Serves 4 - 6 as a side dish.


  • 1 - 2 lb. organic sunchokes
  • LHF California extra virgin olive oil
  • Diamond Kosher salt and freshly ground pepper


Scrub the sunchokes to remove any excess dirt. Chop into 1 - 2 inch sized chunks.


Preheat the oven to 400F. Line a sheet pan or baking sheet with aluminum foil.

Toss the sunchokes with the olive oil to evenly coat, and dust with salt and pepper.

Arrange on a single layer in the baking sheet, but do not crowd (use 2 baking sheets if necessary.)

Roast in the oven until nicely browned and fork tender, about 35 – 45 minutes, turning once about half way through.

Serve right away.

Last modified on Thursday, 06 March 2014 17:34

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