Roasted Sunchokes taste like a cross between a roasted potato and an artichoke. Salsa Verde adds a delicious acidic, umami note that brings these sunchokes to the next level.
Have you ever tried a sunchoke?
If you haven’t tried sunchokes yet, I highly suggest you do! They have a potato-like texture and appearance, with an artichoke-like flavor. If you’re familiar with and approving of the sunchoke, I have a pretty awesome recipe for you here.
How to roast a sunchoke?
As with any other roast vegetable, I cook these roasted sunchokes until they’re browned and crispy on the outside, and creamy in the center.
I notice variable results in my own oven depending on the size of the batch and the sheet tray I use, so the recipe includes several methods to achieve optimal browning.
You can also stick your roasted sunchokes under the broiler for the last several minutes of cooking for additional browning, or start them off by browning them in a pan and transferring that to a lower temperature oven.
It’s all about the salsa verde.
While the chokes roast, I like to prepare a little something special to top them off with. A salsa verde or green sauce. My salsa verde is composed of anchovies, garlic, capers, parsley and lemon.
Please don’t be scared of the anchovies. Just try to use high-quality ones. It compliments those earthy sunchokes so well. The next time you spot a sunchoke, I hope you give this recipe a try!
More winter recipes:
- Red Wine Braised Short Ribs
- Pappardelle with Short Rib Ragu
- Braised Short Ribs with Sunchoke Puree
- Chicken and Dumpling Soup
- Instant Pot Short Ribs
- Pear and Pomegranate Salad with Goat Cheese and Pistachios
- Cranberry Orange Scones
- Brined Pork Chops with Apples and Onions
- Pasta with Mushrooms and Proscuitto
- Rigatoni with Braised Sausage in Red Wine Tomato Sauce
- Braised Chicken Thighs and Artichokes
- Coq Au Vin Blanc
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These roasted sunchokes are browned and crispy on the outside, and creamy in the center. They’re finished off with a bright salsa verde.
- 2 lb sunchokes (aka Jerusalem artichokes), scrubbed, sliced in half lengthwise, cut into 1 inch pieces
- 3 tablespoon extra virgin olive oil, or enough to coat
- 3 anchovies
- 1 large garlic clove, crushed in garlic press
- 1 ½ tablespoon capers, roughly chopped
- 1/3 cup parsley, finely chopped
- 3 tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon
- Kosher salt
- Heat oven: Preheat oven to 450°F.
- Season: Place sunchokes on a baking sheet. Season with oil and salt, and toss to coat. Arrange flesh-side down.
- Roast: Place on the center rack of the oven. Flip when well-browned on bottom, about 10-15 minutes. Roast an additional 10-20 minutes, or until all pieces are browned on both sides, and creamy in the center.
- Broil: If the sunchokes aren’t as browned as desired before they’re cooked through, turn them flesh-side up and place under the broiler until you reach desired color. You can also brown them flesh-side down in a hot pan on the stove top.
- Make anchovy paste: While the sunchokes roast, use a mortar and pestle to combine the anchovies and garlic to a paste-like texture. You can also use a small food processor, or a knife and cutting board.
- Make salsa verde: In a bowl, combine the anchovy mixture, capers and parsley. Stir in oil and lemon. Season with salt, to taste.
- Serve: Plate sunchokes and spoon over salsa verde, and enjoy.
- Category: Side
- Method: Roast
- Cuisine: Italian
- Serving Size: ¼ of sunchokes + sauce
- Calories: 353
- Sugar: 22g
- Sodium: 91mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
Keywords: roasted sunchokes, salsa verde, sunchokes