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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 4 servings

Calories: 156 kcal per serving

Ingredients

1 lb - sunchokes
1 lb - Yukon gold potatoes
1 - lemon
2 tablespoons - olive oil
1 tsp - dried thyme
1 tsp - kosher salt
½ tsp - black pepper
Flaky sea salt

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Squeeze lemon juice into a large bowl and add in about 6 to 8 cups water. Set aside.
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.
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.
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.
Transfer to a serving bowl or platter, sprinkle with flaky sea salt and serve.

Nutrition