Frieda's Specialty Produce - Roasted Sunchokes® - Roasted Jersusalem Artichokes
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Roasted Sunchokes®


3 large Sunchokes®
3 to 4 cloves of garlic, peeled and left whole
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig Fresh Rosemary, leaves removed


Preheat oven to 425 degrees.

Scrub sunchokes under cold running water and slice 1/4-inch thick. Add sunchokes and garlic to roasting pan or baking sheet, then toss with olive oil so bottom of pan and sunchokes are lightly coated. Add more olive oil a tablespoon at a time if needed to coat vegetables. Sprinkle with salt and rosemary. Bake 15-20 minutes until sunchokes are tender inside, like a roasted potato.


Analyzed to serve 4 with 3 ounces of sunchokes per serving: Calories 120, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 7g, Protein 2g, Iron 15%