Rating: 5 stars
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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.

Recipe by Cooking Light November 2015


Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary

10 mins
55 mins
Serves 4 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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; iron 4mg; sodium 246mg; calcium 32mg.