Roasted Jerusalem Artichokes with Chives

  • Ready Time : 0 min



  • 2 pounds sunchokes
  • 3 tablespoons olive oil or melted butter
  • 1/4 cup roughly chopped chives
  • sea salt to taste


Preheat oven 400 degrees Fahrenheit.

Much like potatoes, the skin on sunchokes can be scrubbed clean and left on or it can be easily peeled off with a paring knife. For this recipe, we peeled half of the sunchokes and left the skin on half of them.

Cut the sunchokes into evenly sized wedges. Drizzle olive oil or melted butter on top.

Roast for 30 minutes (or more if needed) until soft and nicely browned.

Remove from oven and season with chives and sea salt.

Source: Mark’s Daily Apple

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