Oven Roasted Jerusalem Artichokes: A Crunchy and Tasty Side Dish

Oven Roasted Jerusalem artichokes (also known as sunchokes) are a flavorful, crisp, and earthy side dish—perfect for fall and winter tables. Roasted with olive oil and fragrant herbs, they develop a golden crust and tender bite, similar to potatoes but with a slightly nutty, sweet flavor. This easy recipe is a great alternative to traditional root vegetables and pairs well with almost any main dish.

Why Everyone Will Love This Recipe

• Crispy edges, soft centers—the perfect roast veggie texture
• Naturally sweet and nutty flavor
• Simple seasoning with aromatic herbs
• A healthy, gluten-free, and vegan-friendly side option
• Easy to make and requires minimal prep

What Are Jerusalem Artichokes?

Jerusalem artichokes (or sunchokes) are knobby, root-like tubers from the sunflower family—not related to globe artichokes at all. Native to North America, they’re prized for their sweet, earthy flavor and potato-like versatility. Roasting brings out their natural sugars, making them crisp on the outside and creamy within—ideal for gratins, chips, or simple herb bakes like this one.

Pro Tips for the Best Baked Jerusalem Artichokes

• Slice evenly: Use a mandolin or sharp knife to ensure uniform slices for even cooking.
• Don’t skip the peel (optional): If the skins are thin and clean, you can skip peeling—they’ll crisp up nicely.
• Avoid crowding the pan: Lay slices in a single layer for even browning and crisp edges.
• Add a squeeze of lemon after baking to balance the richness with brightness.

Frequently Asked Questions

What do Jerusalem artichokes taste like?

They have a mild, nutty sweetness with a texture similar to roasted potatoes or water chestnuts.

Can I eat the skin?

Yes! The skin is edible and crisps up beautifully when roasted. Just scrub well before slicing.

Do I need to soak them before baking?

Not necessary. Just slice thinly and season directly before baking.

Can I use dried herbs?

Absolutely. Dried rosemary, marjoram, and chives work well, especially when rubbed into the slices for extra flavor.

Are they good for digestion?

They’re high in inulin, a prebiotic fiber, which may cause bloating for some—start with a small portion if you're new to them.

How to Store

Store leftover baked Jerusalem artichokes in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispness—avoid microwaving as it softens the texture.

How to Freeze

Freezing is not recommended for sliced or roasted Jerusalem artichokes as they can become mushy upon thawing. For best results, enjoy them fresh or refrigerate short term.

How to Make Oven Roasted Jerusalem Artichokes

Step 1

Step 1

Using a mandolin or knife, cut the Jerusalem artichokes into thin, even slices (about ¼ inch / 0.5 cm thick).

Using a mandolin or knife, cut the Jerusalem artichokes into thin, even slices (about ¼ inch / 0.5 cm thick).

Step 2

Step 2

Place the slices in a large bowl. Add salt, olive oil, rosemary, marjoram, and chives.

Place the slices in a large bowl. Add salt, olive oil, rosemary, marjoram, and chives.

Step 3

Step 3

Mix carefully with your hands or a spatula to coat evenly without breaking the slices.

Mix carefully with your hands or a spatula to coat evenly without breaking the slices.

Step 4

Step 4

Arrange the slices in a single layer on a parchment-lined baking tray. Bake at 350°F (180°C) for 30 minutes, or until golden and crisp.

Arrange the slices in a single layer on a parchment-lined baking tray. Bake at 350°F (180°C) for 30 minutes, or until golden and crisp.

Step 5

Step 5

Enjoy warm as a side or appetizer with your favorite main dish.

Enjoy warm as a side or appetizer with your favorite main dish.