Some vegetables in my opinion have a tiny, tiny bit of a PR problem. Sunchokes? They might just be at the top of that list.
Also known as Jerusalem Artichokes, these ginger looking root veg tubers culturely get overlooked in the US in favor (flavor?) of flashier but similar tasting favorites like sweet potatoes, potatoes, or butternut squash.
Let’s be honest—most of us didn’t grow up eating them. I know I didn’t – not just because it wasn’t in my local market as a kid, or that my mom never bought them at the store, but because they just weren’t known at all in my area. That’s exactly why I love bringing them to the table now. Once you roast a sunchoke until its edges go golden and crisp, you realize what you’ve been missing out on: a delicate, starchy yet nutty flavor that feels new yet comfortable.
This dish is a little earthy, a little creamy, a little zesty—and it’s everything I want in a spring or autumn side dish. I’ve made it for brunches, dinners, and yes—stood over the tray and eaten them straight from the pan while “taste testing.”
Let’s break it down:
• Why you should be cooking with sunchokes
• How to make sure they roast up crispy
• The sauce you’ll want to pour on everything
What are sunchokes?
Sunchokes are the edible tubers of a type of sunflower. Despite their alter ego name (Sasha Fierce? is that you?), they have nothing to do with Artichokes or Jerusalem—go figure. Their flavor, though, does echo a bit of artichoke heart with a nuttier, slightly sweet bite when cooked.
Raw, they’re crunchy and slightly starchy (like a cross between jicama and water chestnut), but roasting brings out a deep, roasted chestnut vibe that feels indulgent and grounding. They’re also naturally gluten-free, high in inulin (a prebiotic fiber that’s great for gut health), and low in calories, which makes them a great option for those looking for something nutritious and filling.
⚠️ Quick PSA and word to the wise: if you’re new to sunchokes, eat them in small quantities your first or second time—inulin can cause digestive bloating for some people, especially when eaten in large amounts!
Let’s talk tahini. And herbs. And flavor.
The lemon herbed tahini sauce is really the anchor here. It’s creamy, garlicky, and bursting with freshness from the dill and parsley. I love how the acidity from the lemon cuts through the natural richness of the roasted sunchokes too. Plus, tahini brings its own kind of velvety, nutty depth that complements a sun choke’s earthiness nicely.
BTW — This is the kind of sauce you make “for a specific recipe” and then keep making over and over and over again— I’ve used it for grain bowls, other roasted root veg, falafel wraps, raw veggies, you name it. It’s bright, flavorful, and endlessly flexible.
Roasting Tips for Sunchoke Success:
- Scrub well, but don’t peel: The skin is thin and totally edible, and roasting helps it crisp up beautifully. Just make sure to wash them thoroughly and trim off any tough or dark spots.
- Cut evenly: Aim for ¼ to ½ inch rounds so they roast evenly.
- Use enough oil: A good coating of olive oil helps them caramelize and prevents sticking.
- Flip halfway through: This helps get that gorgeous golden crisp on both sides.
How to serve them:
This dish works well as:
- A side dish for roasted veggies, lentil patties, or plant-based mains
- A starter or small plate with warm pita and olives
- A fancy-ish snack (with a chilled glass of white wine or a lemony mocktail, trust)
- Or on top of a salad or grain bowl with greens, pickled onions, and maybe a handful of toasted walnuts
The flavors are Mediterranean-adjacent and super versatile, so don’t be afraid to riff.
Let’s get to making them!
Roasted Sunchokes with Lemon Herbed Tahini Sauce
Equipment
- Sheet pan
- Mixing bowl
- Small whisk or spoon
- Knife & cutting board
- Parchment paper (optional)
Ingredients
For the Sunchokes:
- 1.5 lbs sunchokes jerusalem artichokes, scrubbed and sliced into 1/4–1/2 inch rounds
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp garlic powder or crushed fennel seed for added depth
For the Lemon Herbed Tahini Sauce:
- 1/4 cup tahini
- 2 tbsp fresh lemon juice about 1/2 a lemon
- 3 –4 tbsp cold water to thin
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 small clove garlic grated or finely minced
- 1/4 tsp salt
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
- Scrub sunchokes well and slice into even rounds. Toss with olive oil, salt, pepper, and any optional spices in a mixing bowl.
- Spread the sunchokes in a single layer on the prepared sheet pan. Roast for 25–30 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
- In a small bowl, whisk together tahini, lemon juice, garlic, salt, and chopped herbs. Add water a tablespoon at a time until the sauce is creamy and pourable. Adjust salt or lemon juice to taste.
- Transfer roasted sunchokes to a plate or shallow bowl and drizzle generously with the lemon herbed tahini. Garnish with extra herbs if you’re feeling fancy.
Video
@herbyeater Have you ever had a sunchoke before? Sunchokes, also known as the Jerusalem Artichoke, are the root of a wild and native to North America variety of sunflower plant (and tastes nutty like a traditional sunflower seed in root veggie form). The flowers are the cousin to a daisy and oh so beautiful. Sunchokes are easy to work with because they can be used in any form or fashion that you’d use potato! I did a simple roast and lemon tahini herb sauce, but the sky is truly the limit. 😌🤍 They are in season so give them a try if you happen to see them at your next visit to the farmers market or produce aisle, and always stay curious 🥰 #sunchoke #jerusalemartichoke #sunchokerecipe #inseasonnow #herbyeats
♬ Next To You – New West