Roasted Jerusalem Artichokes (or Sunchokes)

This is a super-easy way to cook these vegetables if you’ve never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel. Enjoy!

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.

Step: 3

Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.

Step: 4

Roast in the preheated oven until

Step: 5

are tender, 35 to 45 minutes.

Per Serving: 450 calories; protein 2.6g; carbohydrates 21.9g; fat 40.7g; sodium 86.9mg.

Tasty and not difficult to make , these appetizers work for any meeting or gathering . When throwing a Friendly gathering , large or small , you can’t forget the delicious snacks . We’ve collect with others of our best appetizer menus that are sure to suprrise your guests. From dips to spreads and all over in between, you’re sure to find the perfect appetizer for any gathering .

For your holiday party, be sure to try the Cranberry roll of balls . If you’re cracked for time, the speedy Classic Cheese Tray is your go-to .