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 tbsp extra virgin olive oil, or enough to coat
- 3 anchovies
- 1 large garlic clove, crushed in garlic press
- 1 ½ tbsp capers, roughly chopped
- 1/3 cup parsley, finely chopped
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp 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: 1/4 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