Roasted Sunchokes with Thyme and Lemon

Sunchokes (also called Jerusalem artichokes) become crisp on the outside and creamy inside when roasted. This simple side dish highlights their nutty flavor with fresh thyme, olive oil, and bright lemon juice.

Ingredients

• 2 lb sunchokes, scrubbed and cut into 1/2-inch pieces
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves
• Zest and juice of 1 lemon
• 2 tbsp chopped parsley (optional)
• 2 tbsp grated Parmesan (optional)

Instructions

1. Preheat and prep: Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss sunchokes with olive oil, garlic, salt, pepper, and thyme.
2. Roast: Spread in a single layer and roast 25–30 minutes, flipping once, until tender and deeply browned.
3. Finish: Remove from oven, toss with lemon zest and juice, and sprinkle with parsley and Parmesan if using. Serve warm.

Tips

• If your sunchokes are very knobby, keep the skins on and just scrub well; that’s where much of the flavor is.
• For even crispier edges, preheat the pan in the oven before adding the sunchokes.