Roasted Sunchokes: Recipe #60

What is a sunchoke, you might ask? I had the same question. We got these from a sustainable farm where we volunteer, and it turns out they taste like a cross between a potato and an artichoke. Roasted sunchokes are tasty with some olive oil and herbs in the oven, and they provide a great source of the dietary fiber inulin. Try it if you can!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1 total)

4-5 medium sunchokes – we got these for free, no idea how much they would cost!
2 tbsp olive oil – $0.20
1 1/2 tsp each rosemary and thyme – $0.80
Salt and pepper to taste

Directions for Roasted Sunchokes

1. Slice the sunchokes into 1/2″ thick pieces, and toss with the olive oil, herbs, salt and pepper. Arrange in a single layer on a parchment-lined baking sheet.

2.  Bake at 425F for 20 minutes, turning them over half-way through if you like. They should come out crispy on the outside and very soft in the middle. Eat as a side dish, like you would roasted potatoes. 

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 1 = inedible (tasted delicious but the gas afterwards was rough!)
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!