Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon

  • Serves

    serves 4-6


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


  • 1 12 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


Step 1

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.

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