Roasted Sunchokes & Carrots

What are sunchokes? Sunchokes also known as Jerusalem artichokes, are the tubers of the plant Helianthus tuberosus and are in the sunflower family native to North America. They are not from Jerusalem and aren't artichokes. They have knobby brown skin and white flesh both being edible. They have a sweet nutty earthy flavor and are very similar to a potato or even a water chestnut and can be a stand-in substitute for both. This unassuming root vegetable is often mistaken for similar-looking roots such as ginger but are nothing alike. I grow these in my garden and love their flavor and simplicity. I like to roast sunchokes with carrots, olive oil, a chopped rosemary sprig from the garden, salt and pepper but they can be partners with parsnips, turnips and simmered in soups and stews also.

Step1

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Wash sunchokes and cut into 1-inch pieces placing them in a large mixing bowl. Slice carrots into round slices adding them to the mixing bowl also. Stem rosemary springs and chop, sprinkling the chopped leaves on the sunchokes and carrots.

Step2

Season with salt and pepper. Drizzle with olive oil and toss until everything is coated.

Step3

Spread the vegetables on the prepared baking sheet. Bake for 35-45 minutes turning the vegetables every 15-20 minutes so that they cook evenly.

Step4

Serve and enjoy!

Conclusion

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