Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

When crisped in a high-heat oven, paper-thin sunchoke skin is a real treat--just make sure to scrub the knobby roots well before cooking. A clean toothbrush is particularly good for getting into those irregular nooks and crannies.

Katie Barreira
Recipe by Cooking Light November 2015

Gallery

Romulo Yanes; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
55 mins
Yield:
Serves 4 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Combine sunchokes, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper in a large bowl; toss well to coat. Heat a large cast-iron skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange sunchokes, cut side down, in pan; cook 5 minutes or until beginning to brown. Arrange garlic and rosemary evenly over sunchokes. Place pan in oven; roast at 375° for 42 minutes or until sunchokes are tender and deep golden. Sprinkle with remaining 1/4 teaspoon salt.

Nutrition Facts

143 calories; fat 6.9g; saturated fat 1g; mono fat 5g; poly fat 0.8g; protein 2g; carbohydrates 20g; fiber 2g; cholesterol 0mg; iron 4mg; sodium 246mg; calcium 32mg.
Advertisement
Advertisement