Roasted Sunchokes with Chimichurri Sauce

Tender, sweet, and nutty roasted sunchokes with chimichurri sauce is a winter side dish you’ll make again and again. This simple recipe uses an easy roasting technique and a flavorful sauce to create a delicious cold-weather vegetable side in 30 minutes.

Roasting is a magical cooking technique that transforms even the most simple ingredients into flavor bombs you want to eat right off the baking sheet. Sunchokes are one such ingredient that you should roast as often as possible.

I immediately loved their versatility once I learned how to cook sunchokes, also known as Jerusalem artichokes. I adore all the fantastic sunchoke recipes out there, like my silky caramelized sunchoke puree. Still, this simple method of roasting them and adding a delicious chimichurri is competing to be my favorite.

Why You’ll Love This Recipe

• It takes only 30 minutes to get this side dish on the table.
• It’s flexible! Don’t like chimichurri? Swap in your preferred sauce instead.
• It’s a healthy, easy side dish that’s perfect alongside all your winter mains.

Ingredients

These ingredients should be available all year, but I encourage you to source your sunchokes from the farmer’s market in the winter when they’ll be at their sweetest.

You’ll need only fresh, unpeeled sunchokes, olive oil, salt, and pepper to make your roasted Jerusalem artichokes. That’s it! To add the delicious and vibrant chimichurri on top, you’ll also need the following ingredients:

• Cilantro
• Parsley
• Onion – Yellow or white onion works best.
• Garlic
• Italian Seasoning
• Red Pepper Flakes
• Apple Cider Vinegar – Swap in red wine vinegar if needed.
• Salt & Pepper
• Oil – Any neutral oil like vegetable, olive, or canola will work.

I’d also like to recommend feta cheese for the ingredient list. It’s an optional garnish for the finished dish, but it’s the perfect pop of salty, creamy flavor.

Instructions

To begin, preheat your oven to 425°F, prepare a food processor, and line a large baking sheet with parchment paper.

Start by scrubbing your sunchokes well to remove dirt. Pay special attention to any knobby bits where dirt likes to hide. You don’t need to peel them; the skin is edible and thin.

Then, slice them in half, place them in a bowl, and toss them with one tablespoon of olive oil. Season with salt and pepper and arrange them in a single layer on the baking sheet. Don’t crowd them on the pan, or they’ll steam instead of caramelize. If you need to, use two sheets.

Place them in the oven to roast for 20-25 minutes, flipping and stirring once at the halfway mark. The size of your sunchokes will affect cooking time. Small ones roast faster, while larger ones take longer than 25 minutes. Pull them from the oven when they’re tender but not falling apart.

While those roast work on your chimichurri. Combine all the ingredients in your food processor and pulse until blended smoothly. That’s it!

Serving and Storage

When ready to serve, arrange the roasted sunchokes on a platter and drizzle with the chimichurri sauce.

Any leftovers are best stored separately in the fridge. The sunchokes are good for 3-5 days, and the chimichurri can be stored in an airtight container for up to 2 weeks. Reheat the Jerusalem artichokes in a pan or the oven to get them a little crisp again before eating.

Caramelized and sauced sunchokes are one side dish I’m happily adding to my regular winter rotation, and I hope you will, too. But don’t forget to check out the other delicious roasted winter vegetable recipes on the blog for more cold-weather cooking inspiration.

• Honey Roasted Parsnips and Carrots
• Roasted Romanesco with Pomegranate and Tahini
• Roasted Pumpkin Soup with Ginger
• Creamy Roasted Rutabaga Soup