Roasted Sunchokes with Tomatoes and Lemon Recipe

Add sunchokes to create a unique tomato and herb salad.

From "Family Table"
June 2018

  • sunchoke-salad
    Sunchokes come from the root of a sunflower variety known as Helianthus tuberosus. They are an excellent source of iron and are known as a natural remedy for diabetes.
    Photo by Shaye Elliot
  • family-table
    “Family Table” by Shaye Elliot brings the do-it-yourself movement to the kitchen as she relies on whole foods from her homestead to make healthy, unprocessed meals for her family.
    Cover courtesy of Lyons Press
  • sunchoke-salad
  • family-table

Yield: 4-6 Servings

Family Table (Lyons, 2018), by Shaye Elliot invites you to pull up a chair and take part in the anecdotes and bounty that have been grown, cured, and cooked on the Elliot Homestead. Using simple ingredients, Elliot gathers over 70 of her whole-food recipes that celebrate traditional garden-to-kitchen techniques and healthy eating to share in rich print and vibrant photos. Eliot’s experience building a sustainable farm with her husband and children has provided her with the know-how to bring the Elliot Homestead to life with farming, cooking, and healthy-living advice in her blog and three books. Her first book, From Scratch, shares her motivation in creating a farm-to-table lifestyle for her family. Eliot’s latest book, Welcome to the Farm¸ serves as a guide for readers wishing to build a homestead for themselves.

We began growing sunchokes (also known as Jerusalem artichokes) a few years ago and quickly fell in love. If sunchokes aren’t available at your local market, you can easily substitute with fingerling potatoes. This dish is perfect alongside a grilled steak and best enjoyed out in the garden during the summertime.


  • 1-1/2 pounds fresh unpeeled sunchokes, cut into 1/2-inch slices
  • 7 tablespoons extra-virgin olive oil, divided
  • Sea salt
  • Freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 sprigs fresh thyme, stemmed
  • 1/2 pound cherry tomatoes, halved


  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the sunchokes, 4 tablespoons of the olive oil, generous pinches of the sea salt and black pepper, and the minced garlic. Toss to coat and spread evenly on a baking sheet. Bake in the oven for 30 minutes, or until golden and slightly crispy.
  3. Return the sunchoke slices, and all the residual liquid from the baking sheet, to the large bowl. Add the lemon zest and juice, the remaining 3 tablespoons of olive oil, thyme leaves, and tomatoes. Gently toss to combine. Season with additional salt and pepper, as desired, and serve immediately.

More from Family Table:

Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce Recipe
Homemade Chorizo Recipe
Cilantro Aioli Recipe
Asparagus Soup with Poached Eggs Recipe
Oven-Fried Zucchini with Cilantro Aioli Recipe
Instant Berry Ice Cream Recipe
Red Wine and Honey-Poached Pears and Plums Recipe

Reprinted with permission from Family Table: Farm Cooking from the Elliot Homestead by Shaye Elliot and published by Lyons Press, 2018.

Buy Elliot’s other title, Welcome to the Farm: How-To Wisdom from the Elliot Homestead, from the Capper’s Farmer store. 

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