You might walk right past Sunchokes in the market, they are knobby, gnarly and not a vegetable that jumps out with color and leafy flash and says “buy me, buy me!”  Some call this tuberous root a “Jerusalem Artichoke,” however they are not at all related to the artichoke – although they do have a strangely similar taste that could be described as a little sweet, a little nutty and quite crunchy when served raw. It’s super simple to slice Sunchokes up thinly and sprinkle on a salad.

Another easy way to prepare this unusual veggie is oven-roasting — what root or tuber doesn’t benefit from a toasty turn under high, dry heat?! I toss Sunchokes in olive oil, garlic and Parmesan cheese and the final result is a cross between oven fries and artichoke dip! OMG, so good and so much healthier than the traditional party-night artichoke dip that has a ton of cheese, mayo and other heavy ingredients.

I like to try new things, it makes life more exciting! Like learning the crow yoga pose earlier in the year and getting up enough nerve to balance on a picnic table! Sunchokes can be an exciting and unusual addition to your healthy diet (they are obviously gluten-free, Paleo friendly and are low on the Glycemic Index making them a good choice for diabetics.  Sunchokes are also a great source of iron, potassium and thiamin. They are also low in calories (60 calories for 4-ounces) and high in fiber. If you want to learn more about Sunchokes or can find them at the store, just ask your produce manager – or check out Friedas.com for nutritional information and more recipes.

Have you ever tried Sunchokes? What did you think? Share in the comments!

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Parmesan Roasted Sunchokes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Sunchokes (aka Jerusalem Artichokes) are easy to oven roast with Parmesan and garlic, making a delicious and healthy side dish in less than 30 minutes. Serve with the dip of your choice as an appetizer or alongside a burger!

Course: Side Dish, Vegetable

Cuisine: American

Servings: 4

Ingredients

• 1 pound Sunchokes scrubbed and sliced into 1/3" chunks
• 2 tablespoons olive oil
• 3 cloves garlic finely minced
• 1/4 cup Parmesan cheese finely grated

Instructions

1. Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice 1/3-inch thick.
2. Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and shake bowl until
3. Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on the outside and tender inside.