Roasted Sunchokes with Herb Sauce
If you’re looking for a dish that is comforting, unique, and incredibly easy to make, roasted sunchokes with herb sauce is your answer. This recipe takes the humble sunchoke—also known as Jerusalem artichoke—and transforms it into a golden, nutty, and irresistible side dish. Topped with a zesty herb sauce, it’s a showstopper that’s perfect for both casual meals and special occasions.
What Are Sunchokes?
Sunchokes are the tuberous roots of a type of sunflower, and they’re an underrated gem in the vegetable world. With their knobby appearance, they may not look like much at first glance, but inside lies a mildly sweet, nutty flavor reminiscent of artichokes or potatoes. Plus, they’re loaded with fiber and nutrients, making them as healthy as they are delicious.
Sunchokes are especially popular in fall and winter when their earthy flavor feels just right for the season. Roasting them brings out their natural sweetness, and pairing them with a vibrant herb sauce takes them to the next level.
Why This Roasted Sunchokes with Herb Sauce Recipe Works
- Simplicity Meets Sophistication: The roasting process caramelizes the sunchokes, highlighting their natural flavor, while the herb sauce adds a burst of freshness and tang.
- Versatility: This dish is fantastic as a side for roasted dinner, tofu or any other protein but is hearty enough to stand alone for a plant-based meal.
- Minimal Ingredients, Maximum Flavor: You probably have most of the ingredients for the herb sauce in your kitchen already.
Why You’ll Love This Dish
This recipe perfectly balances the hearty and rustic flavors of roasted vegetables with the bright and zesty notes of fresh herbs. It’s a side dish that feels fancy but is secretly easy to make. Whether you’re trying sunchokes for the first time or you’re already a fan, this recipe will have you coming back for seconds.
Tips:
- Sunchokes have a nutty, slightly sweet flavor that pairs wonderfully with the tangy and bright herb sauce.
- If you prefer a creamier herb sauce, blend the sauce ingredients with a spoonful of yogurt or tahini.
- Scrub Thoroughly: Sunchokes don’t need peeling, but make sure to scrub them well to remove dirt.
- Storage: Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Sunchokes with Herb Sauce
Ingredients
- 500 g sunchokes, scrubbed and cut into bite size pieces
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Sauce
- 2 cloves garlic minced
- 2 tbsp chopped parsley
- 1 whole lemon juice
- 1 tbsp olive oil
- ½ tbsp sumac
- salt to taste
Toppings
- 1 tbsp hemp seeds optional
Instructions
- Preheat your oven to 200°C (400F). Toss the sunchokes with olive oil, salt and pepper. Spread them out on a baking sheet in a single layer, and roast for 25-30 minutes, flipping halfway through.
- While the sunchokes roast, mix together parsley, garlic, olive oil, lemon juice, and sumac in a small bowl. Season with salt to taste.
- Once the sunchokes are golden brown and fork-tender, transfer them to a serving platter and drizzle the herb sauce generously over the top. Finish with some hemp seeds on top. Serve warm, and enjoy the compliments that are sure to follow!
