For this recipe, you'll need:

  • Baking sheet
  • Medium bowl

Recipe by: Olive & Herb,
Serves: serves 3
Prep Time: Quick & Easy


1 pounds jerusalem artichoke

1 tablespoon biodynamic extra virgin olive oil

optional garnish, parsley

to taste, salt & pepper

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Preheat the Oven & Prepare the Ingredients

  • Preheat the oven to 450F. 
  • Rinse and scrub the jerusalem artichokes ('sunchokes'), and chop them into 1-inch chunks. 
  • If using parsley, rinse and roughly chop it. 

Roast the Sunchokes

  • Add the chopped sunchokes to a medium bowl and toss with olive oil and salt and pepper to taste. 
  • Pour onto the baking sheet and roast for 20-25 minutes, turning once, until the skin is slightly browned. 

Bring It All Together

  • Serve sprinkled with fresh parsley, plain or with a side of ketchup!