Roasted Sunchokes (Jerusalem Artichokes) with Sage and Rosemary

Roasted Sunchokes.jpg

Serves 4

If you’ve never had sunchokes you must give them a try! These tubers are actually a species of sunflower plants and are one of my all-time favorite veggies, in season during the fall and winter months.  This delicious root veggie has a nutty, slightly sweet flavor and is packed with health benefits! They are a good source of iron and potassium, vitamins A, C, E, high in fiber, low in calories and are an exceptional prebiotic that supports beneficial intestinal bacteria which promotes overall good health!


  • 1 pound Sunchokes
  • ¼ cup Olive Oil
  • 1 tablespoon chopped Rosemary
  • ¼ cup whole Sage leaves
  • Salt and Pepper 


  • Preheat oven to 375 degrees.  
  • Scrub sunchokes under cold running water and cut into 1/4 inch thick pieces.
  • Toss with olive oil, salt and pepper and arrange pieces in one evenly spaced layer on baking sheet.
  • Roast until sunchokes are starting to brown, about 20 minutes.  
  • Remove from oven and sprinkle with rosemary and sage leaves.
  • Using a spatula flip sunchokes and herbs to make sure everything is coated in oil, put back in the oven and continue to roast for about 15-20 minutes or until tender and golden brown.
  • Serve and Enjoy!