Go Back
–+ servings
Roasted sunchokes with chimichurri sauce
Print Recipe

Roasted Sunchokes with Chimichurri Sauce

These sweet and nutty caramelized sunchokes served with flavorful sauce make a perfect side dish to any main course.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: how to roast sunchokes, roasted jerusalem artichokes
Servings: 4 people
Calories: 290kcal
Author: Jovita | Yummy Addiction

Ingredients

For Roasted Sunchokes:

  • 1 lb. (450g) sunchokes , scrubbed but not peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

For Chimichurri Sauce:

  • ½ cup fresh cilantro
  • ½ cup fresh parsley
  • ½ onion , chopped
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic , chopped
  • ½ teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • ⅓ cup olive oil
  • 2 tablespoons apple cider vinegar

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Cut the sunchokes in half lengthwise. Place them in a bowl and toss with the olive oil until well coated. Season with salt and pepper.
  • Spread the sunchokes on a baking sheet in a single layer leaving some space between the pieces.
  • Roast for 20-25 minutes turning over halfway through. The exact roasting time depends on the size of your sunchokes. I recommend checking on them every 5 minutes after turning them over.
  • Check for doneness with a fork. The sunchokes should be tender but not falling apart.
  • In the meantime, prepare the Chimichurri sauce. Combine all of the sauce ingredients in a mini food processor or blender until smooth.
  • Arrange the sunchokes on a serving plate and top with the Chimichurri sauce. Enjoy!

Video

Notes

Chimichurri sauce adapted from Creme de la Crumb.

Nutrition

Calories: 290kcal | Carbohydrates: 23.2g | Protein: 2.9g | Fat: 22.3g | Sodium: 592.7mg | Sugar: 11.9g