April 6, 2016

Roasted Jerusalem Artichokes

When I mention our Jerusalem artichokes (or sunchokes), people often ask me what I do with them. Well, I feed them whole to the pigs, and wash and chop them for the goats. Some people eat them raw, but we find they are gas forming. Instead of raw, I like to lacto-ferment them. They also make a nice addition to roasted vegetables. Since it's nearly the end of the sunchoke harvest, I decided to roast a batch the other day as a side dish for homegrown chevon burgers.

Roasted Jerusalem Artichokes

  • Jerusalem artichokes, cut or sliced into bite-size pieces
  • olive oil
  • salt
  • pepper
  • garlic powder
  • Optional: any other veggies you'd like to roast with them, cut or sliced into similar pieces

Mix all of the above, coating the pieces well. Spread out on a baking sheet. Bake at 425°F (220°C) for 20 to 30 minutes or until golden brown.

That's my standard veggie roasting recipe, but since it seems to be such a universal favorite, I'd be curious as to how others do it. Care to share your roasted veggie secrets?


Sue said...

We like roasted veggies with oil, salt, pepper, garlic, rosemary, and thyme. Yum!

Dawn said...

I like roasted veg and often do big trays of it and freeze portions ready for quick meals, I didnt harvest any of the artichokes this last season as its a new patch and I want to build it up :-)

Anonymous said...

It is nice to see. I think it will be delicious and healthy food.

Tricky Wolf said...

they look delicious, I may have to look in to artichokes now

Frugal in Derbyshire said...

I use a very similar recipe. I also slice artichokes, potatoes and onions (and celeriac if I have it) layer them into a greased dish, season and pour milk or cream over and a sprinkling of cheese if I have it and bake in a fairly hot oven.
I am always looking for recipes for Jerusalem Artichokes, so will watch the comments with interest.
If any of your UK readers want some artichokes for planting I have LOTS!

Farmer Barb said...

Hmmm...It's 27 degrees out. Roasted things sound good to me!

Caroline J. Baines said...

Leigh, I've been using the following recipe on everything - and I do mean everything. It's yummy!

Beef Style Seasoning recipe - Mother's Marketplace
This full flavored very versatile seasoning blend adds a beef like flavor to soups, tofu etc. You'll want to have it handy!
(this is a bullion style seasoning that keeps in a dry cupboard for months)

12 bay leaves
1 cup Italian seasoning
1/4 cup coriander
1/4 cup sage
1/2 cup garlic granules
1 1/2 cups onion granules
1 1/4 cups salt
1/2 cup celery seeds
2 cups green pepper
2 cups red pepper
1 1/3 tablespoons paprika
1/2 cup Sucanat
4 cups nutritional yeast
1/4 cup Herbamare
2 cups parsley, dried

Note: You need to dehydrate the bell pepper in smallish chunks - do not use 2 cups of ground bell pepper.

Blend a little at a time until all ingredients are blended fine. Store in an airtight container.

You can purchase Beef Style Seasoning from Mother's Marketplace: http://mothersmarketplace.net/index.asp

Ed said...

We always roast ours but a couple weeks ago, I tried something different and blanched them and baked them as I would scalloped potatoes with the addition of some jalapenos. It was excellent though I think instead of blanching, I will roast them and then scallop them next time. The roasting makes them much sweeter than blanching which left some of them with a slightly bitter aftertaste.

kymber said...

Leigh - we have a standard roasting veg recipe, regardless of whatever veg we are roasting. we coat veg in a bunch of EVOO, through in some sea salt, garlic powder, onion powder, cumin, turmeric and cayenne. we stir all of that up with EVOO covered veggies and them at 350 for about 30mins...sometimes up to 50 mins...depending on the veg we are using.

my hubby never liked any kind of beets in his life but he loves our roasted beets done this way.

your jerusalem artichokes look lovely. sending love. your friend,

Mama Pea said...

This might be a little different method of "roasting" veggies but it's how I often do it.

Peel and cut up beets, carrots, onions, potatoes, (Jerusalem artichokes) and several cloves of garlic. Spread in single layer, drizzle on some olive oil (or dot with butter), sprinkle with salt and pepper. Add about 3 T water, cover with foil and bake at 350 degrees for 45 minutes or until tender. Yummy!

Renee Nefe said...

I've never tried Jerusalem artichokes...as soon as I find some I'll give them a taste. ;)
I don't typically roast veggies unless they're being tossed in with whatever meat I am serving. The youngest picky one isn't a fan but as she grows older I've turned to ignoring her pickiness. the older picky one will eat roasted veggies with minimal complaint.

Sandy Livesay said...


Looks good :-)

Fiona said...

I roast a mix of sweet potatoes, Irish potatoes, Winter squash, beets, garlic and carrots. Slices of citrus {lime or Lemons} add a tang of flavor. Often I throw mushrooms in toward the end of the roasting. Also if I roast beef or lamb I put the meat on a bed of vegetable chunks.

Cozy Thyme Cottage said...

Roasted veggies look so delicious but I hardly ever do it. I forget about doing them that way! Soon it will be garden season and I will have to do that! Nancy

Chris said...

Looks delicious Leigh. Did you peel them, or just wash them well?

In addition to the olive oil, salt and pepper, to our roast veg, we also like to add some ground mustard, cumin and coriander. Pumpkin gets nutmeg only. :)

Leigh said...

I grow rosemary and thyme! I need to expand my recipe and try them. :)

Leigh said...

Dawn, that's a great idea! (I gave mine a season to build up too. Now there's no stopping them. :)

Leigh said...


Leigh said...

See Gill's comment below!

They do make for a very easy self-sustaining food source.

Leigh said...

Gill, you sold me on "cheese." LOL. Have to agree about recipes. It's an unusual food with good flavor and versatility.

Leigh said...

We've definitely had a return to warm food weather! Soup and stew sound pretty good too. :)

Leigh said...

Caroline, thank you! Sounds wonderful for a lot of things.

Leigh said...

Excellent tips, Ed, thanks! Roasting certainly does make them sweetish. It makes all veggies taste so good that I rarely cook them any other way now.

Leigh said...

I love that Jam likes beets that way! I'll have to try some of those other spices too. Funny how I stick to the same recipe and never think of trying something new. Lots of good ideas here!

Leigh said...

Mama Pea, thank you! Definitely a bit different but that's what makes sharing ideas offers. Dotting with butter would be a tasty alternative too.

Leigh said...

I don't think Jerusalem artichokes are easy to find at the grocery store because they tend not to keep very well. They are best just dug out of the ground. You may be able to find some though, or find someone who has them on offer.

Leigh said...


Leigh said...

Fiona, I'd never thought about winter squash to roast, what a great idea. So are the mushrooms! Thanks!

Leigh said...

It's funny but I hardly ever think to do them any other way, LOL. They've pretty much replaced fries when we have burgers. :)

Leigh said...

The chokes I just wash really well. They're knobby so I think peeling would be extremely tedious. Actually I rarely peel anything unless it's tough skinned like winter squash or pumpkin. And I wouldn't have thought to roast pumpkin, either! With nutmeg sounds really, really good. Thanks!