Roasted Sunchokes with Tomatoes and Lemon Recipe

1 / 2

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

2 / 2

“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

4-6 Servings SERVINGS

Ingredients

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

Directions

Preheat the oven to 425°F.

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.

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 RecipeReprinted 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.

PRINT RECIPE