clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted sunchokes with thyme sprigs

Roasted Sunchokes with Lemon & Thyme

  • Author: Chef Cindy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 - 4 servings 1x
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Healthy
  • Diet: Vegan


Roasted sunchokes are crispy on the outside but tender, sweet, and nutty on the inside. You’ll love the zing of lemon & thyme that tantalize your tastebuds!


  • 1 lb sunchokes (Jerusalem Artichokes)
  • 1 tbsp olive oil
  • 1/2  tsp sea salt
  • 3 thyme sprigs
  • 1 lemon


  1. Scrub the sunchokes clean. Dry thoroughly. 
  2. Cut into finger size pieces, preferably lengthwise.
  3. Place on a parchment-lined baking sheet, drizzle with olive oil and a hint of sea salt. 
  4. Bake at 375° for 30 minutes or until light brown and crispy.
  5. While sunchokes are baking, prepare lemon & thyme topping – remove thyme leaves and chop and zest lemon using a Microplane. Mix thyme leaves, lemon zest, and sea salt in a bowl or mash using a mortar and pestle. 
  6. When sunchokes are finished cooking, top with lemon & thyme mixture and serve immediately. 

Keywords: roasted sunchokes, Jerusalem artichokes