Crispy Roasted Sunchokes
10m prep 45m cook 55m ready
4 servings We’ve enjoyed sunchokes prepared in just about every way imaginable—sliced paper thin and served raw, pureed into soup, braised—but our favorite way to serve them is roasted, and, taking a cue from the Brits, served with a few dashes of malt vinegar.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound sunchokes, well scrubbed
- 2 tablespoons olive oil
- (1 tablespoon thyme leaves or minced rosemary)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Malt vinegar
Let's Cook
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Step 1.
Preheat the oven to 400°F. Halve lengthwise: 1 pound sunchokes, well scrubbed
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Step 2.
The large, nubby slices should be around ½ inch thick. If the sunchokes are very large, cut them accordingly. Toss the sunchokes on a large rimmed baking sheet with: 2 tablespoons olive oil; (1 tablespoon thyme leaves or minced rosemary); ½ teaspoon salt; ½ teaspoon black pepper
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Step 3.
Arrange the sunchokes in a single layer cut side down, and roast until golden brown and tender, about 45 minutes. Serve with: Malt vinegar
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