Roasted Sunchokes with Olive Oil and Herbs

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Roasted Sunchokes with Olive Oil and Herbs
1 (16- oz.) package sunchokes
1 tbsp. extra virgin olive oil
1/2 tsp. sea salt, pepper to taste freshly ground
1/ tbsp. white balsamic vinegar (optional)
1 tbsp. fresh herbs (such as basil, rosemary or thyme) chopped
Prep time: 5 minutes, Cook time: 25 to 30 minutes

Preheat oven to 450°F. Scrub sunchokes well and pat dry. Place in a shallow baking dish. Toss with olive oil, salt and pepper. Bake for 25 to 35 minutes, stirring occasionally, or until tender. Drizzle with vinegar, if desired, and stir in herbs.

Makes 6 servings.
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