Crispy Sunchokes and Charred Broccoli with Parmesan

Roasted sunchokes turn crisp outside and creamy inside. With charred broccoli and Parmesan, they make the side everyone reaches for first.

Serves: 4 as a side · Total time: 40 min

From this delivery

• Sunchokes, scrubbed well and halved (or cut into 1-inch pieces)
• 1 head broccoli, cut into florets, stem peeled and sliced

Recommended Iron & Acre additions

• Grass-fed Parmesan

From your pantry

• Olive oil
• Kosher salt and black pepper
• Red pepper flakes (optional)
• A squeeze of lemon or a splash of vinegar (optional)

Method

1. Heat the oven to 425°F. Toss the sunchokes with olive oil and salt and spread them cut-side down on a sheet pan. Roast for 15 minutes.
2. Toss the broccoli with olive oil and salt. Add it to the pan and roast 15–20 minutes more, until the sunchokes are golden and the broccoli is charred at the edges.
3. Finish with plenty of grated Parmesan, black pepper, red pepper flakes if you like, and a squeeze of lemon or a splash of vinegar.

See the October 29 delivery guide for the rest of this delivery’s vegetables.