- VE
- VN
- GF
- LC
- LS
Roasted Sunchokes with Potatoes
Sunchokes are a knobby root vegetable that don’t look super appealing – sort of like a ginger root – but pack the flavor of an artichoke. They’re delicious when treated like a potato, as is done here by dicing them and roasting along some Yukon golds.
Ingredients
Instructions
- Step 1
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Step 2
Squeeze lemon juice into a large bowl and add in about 6 to 8 cups water. Set aside.
- Step 3
Wash sunchokes and Yukon gold potatoes to remove any dirt, leaving skins on. Cut potatoes and sunchokes into ½-inch to ¾-inch chunks and place in the lemon water. Let soak for 10 to 15 minutes before draining off the liquid.
- Step 4
Use a kitchen towel to pat dry the potatoes and sunchokes. Add them back to the bowl with 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat.
- Step 5
Spread sunchokes and potatoes onto the parchment-lined baking sheet. Place on the middle rack of the preheated oven and roast for 30 to 35 minutes, tossing halfway through. Note: Roasting time depends on how crowded the pan is, as you want them to be slightly caramelized but not burnt.
- Step 6
Transfer to a serving bowl or platter, sprinkle with flaky sea salt and serve.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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