Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon

by0| PUBLISHED Mar 21, 2013 9:41 PM
Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon
Sweet, nutty roasted sunchokes pair perfectly with the bright flavor of grape tomatoes. Helen Rosner

Roasting sunchokes brings out their sweet, nutty flavor—which pairs well with grape tomatoes.

Yield: serves 4-6


  • 1 <sup>1</sup>⁄<sub>2</sub> lb. small sunchokes, washed, dried and sliced about 1/4" thick
  • 4 cloves garlic, thinly sliced
  • 4 sprigs thyme
  • Zest and juice of 1 lemon
  • 6 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pint grape tomatoes, halved lengthwise
  • 1 tsp. honey


  • Heat oven to 425°. Toss sunchokes, garlic, thyme, and lemon zest with half the oil, plus salt and pepper on a baking sheet. Bake, stirring once, until tender and beginning to caramelize, 35 to 40 minutes. Discard thyme sprigs and transfer sunchokes to a bowl with tomatoes. Whisk lemon juice, remaining oil, honey, salt and pepper in a bowl; pour over sunchokes and toss to coat.