Roasted Sunchokes

Difficulty: Beginner Cook Time 50 min Total Time 50 mins
Servings: 4
Best Season: Fall


Roast your sunchokes to eat for dinner with chicken or meat.



  1. Preheat oven to 375°.

  2. 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

Serving Size

Servings 4

Amount Per Serving
Calories 175kcal
Calories from Fat 0kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 298mg13%
Potassium 646mg19%
Total Carbohydrate 27g9%
Dietary Fiber 3g12%
Sugars 14g
Protein 3g6%

Vitamin A IU
Vitamin C 11 mg
Calcium 4 mg
Iron 28 mg
Vitamin D 0 IU
Vitamin E IU
Vitamin K mcg
Thiamin mg
Riboflavin mg
Niacin mg
Vitamin B6 mg
Folate mcg
Vitamin B12 mcg
Biotin mcg
Pantothenic Acid mg
Phosphorus mg
Iodine g
Magnesium mmol
Zinc mcg
Selenium mg
Copper mg
Manganese mg
Chromium mcg
Molybdenum mg
Chloride mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost of recipe per serving: $2.06

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.

Keywords: Sunchokes, Rosemary Sprigs, Olive Oil, Kosher Salt
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