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Easy Roasted Sunchokes

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  • Prep 10 min
  • Total 55 min
  • Servings 2
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As with most veggies, sunchokes taste great when roasted. Crispy on the outside and creamy on the inside ... these are delicious. This recipe is a cinch to double or triple to serve more people.
Updated Dec 19, 2017
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  • 1 lb sunchokes
  • 1 tbsp olive oil
  • Salt and pepper


  • 1
    Preheat the oven to 400° F. Line a baking sheet with aluminum foil.
  • 2
    Rinse the sunchokes under cold water, scrubbing lightly to remove any dirt. Cut into quarters and place onto the baking sheet. Don’t over-crowd them though, they need their space.
  • 3
    Drizzle the sunchokes with olive oil and sprinkle generously with salt and pepper.
  • 4
    Cook for 35-45 minutes, stirring once or twice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The deep, caramel-like flavor of roasted vegetables can’t be beat by their raw counterparts, especially during colder months. Although they look strikingly similar to ginger, sunchokes are a starchy, versatile vegetable that can be eaten and prepared the same way you would a potato. We understand if this is your first sunchoke recipe, we know it won't be your last.
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