Roasted Sunchokes with Lemon Herbed Tahini Sauce
Crispy roasted sunchokes meet a creamy, vibrant lemon-herb tahini sauce in this simple, flavor-packed side dish. It’s earthy, bright, and perfect for spring or fall meals.
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
Notes
Sunchokes oxidize quickly once cut—if you're prepping ahead, keep them in a bowl of water with a splash of lemon juice.
No fresh herbs? Substitute 1 tsp each dried dill and parsley in the sauce.
This sauce is also amazing on grain bowls, roasted carrots, or as a dip for crudités.