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.
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!