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Jerusalem Artichoke Recipe | Easy Roasted Sunchokes Side Dish Idea

Crispy roasted sunchokes (Jerusalem artichokes) with garlic, lemon, and herbs develop golden edges and creamy centers for an easy winter side. Minimal prep and flexible seasonings make them perfect for weeknights or holidays.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

Ingredients

  • 2 pounds sunchokes (Jerusalem artichokes)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 lemon, zested, plus wedges for serving
  • Fresh parsley, chopped, for garnish
  • 2 tablespoons grated Parmesan (optional)
  • 1 tablespoon butter (optional)

Instructions
 

Instructions

  • Heat the oven to 425°F (220°C) and place a large sheet pan inside to preheat.
  • Scrub the sunchokes well under cold water, trim any tough spots, and slice into 1/2-inch pieces, halving small ones and cutting larger ones into coins or wedges.
  • In a large bowl, toss the sunchokes with olive oil, salt, pepper, garlic, thyme, and smoked paprika, then add the lemon zest and toss again.
  • Carefully remove the hot sheet pan from the oven and spread the sunchokes in a single layer with space between pieces.
  • Roast for 20 minutes, flip, then roast another 10–15 minutes until deeply golden and tender when pierced; taste and adjust seasoning.
  • If using, toss with grated Parmesan or a bit of butter on the hot pan.
  • Finish with a squeeze of fresh lemon juice, sprinkle with chopped parsley, and serve hot.

Notes

Do not overcrowd the pan for best crisping. No need to peel; scrubbing is sufficient. For reheating, use a 400°F oven for 8–10 minutes, air fryer at 375–380°F for 5–7 minutes, or a skillet with a little oil for 4–6 minutes. Variations include rosemary + Parmesan, garlic-herb butter, lemon pepper, maple-mustard, chili-lime, everything bagel seasoning, or adding carrots and red onion. Start with a small serving if sensitive to inulin.