Go Back

Easy Oven Roasted Sunchokes

An easy recipe for buttery, oven roasted sunchokes (also known as Jerusalem artichokes) with olive oil, salt and pepper.
Course Side
Keyword Root Vegetable, Sunchoke, Sweet Potato


  • 2 handfuls sunchokes
  • 1-2 Tablespoons oil (olive oil, avocado oil and canola will work)
  • salt and pepper, to taste


  • Heat oven to 400F. Rinse the sunchokes and peel off any dark spots if desired from the skin (peeling is optional).
  • Slice the sunchokes in into rounds, similar in shape to a potato chip but thicker (about ¼" or 5cm). Add sliced sunchokes to a baking dish and toss with oil; place in oven to roast until soft. This took me about 45 minutes, but will vary depending on the thickness of your cut.
  • Once slices are evenly cooked, browed a bit and quite soft, remove and toss with salt pepper. Serve warm.