Plant Oriented Cooking

Leave a comment

RECIPE: Roasted Sunchokes


  • 2 to 3 large sunchokes, sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 sprig of fresh rosemary, leaves removed
  • 3 to 4 cloves of garlic, peeled and left whole


  1. Preheat the oven to 425 degrees F.
  2. Scrub the sunchokes under cold running water and slice 1/4-inch thick.
  3. Add the sunchokes and garlic to a roasting pan and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated.
  4. Sprinkle with the salt and rosemary.
  5. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.


Continue reading