Jerusalem artichoke is a bumpy, fleshy, root vegetable of sunflower family plants. Its nutty, flavorful, starch-rich root is eaten much the same way like potato in many parts of Western Europe and Mediterranean regions.
It tastes like a potato & artichoke combined, lovely and simple to cook and eat roasted.

It is one of the finest sources of dietary fibers, especially high in oligo-fructose inulin(not insulin), which is one of THE best PREbiotic fibers, in other words, it will help change your gut flora to the healthy kind found in individuals who do not have problems losing weight! this is all relatively new research that explains why people who are severely overweight have a very very hard time losing weight... their intestinal flora is working against them! the good news, if you eat a high fiber diet, derived from whole foods(not fiber supplements!) and also eat/take some probiotics, you can over time change your gut flora to "the good guys" which then will actually help you lose weight!!

difficulty level: easy

prep time: 3 minutes

cook time: 27 minutes

equipment needed: none

what you need:

  • 1 lb raw Sunchokes, also called Jerusalem artichokes, scrubbed well under water and sliced into 1/4 inch slices (picture below)
  • 1/2 tbsp avocado oil
  • 1/4 tsp salt
  • optional: onion powder. chipotle powder or smoked paprika and some fresh parsley or cilantro, these are flavors you can play with, use according to preference.
  • cooking oil spray

what to do:

  • preheat oven to 450 degrees
  • line a large oven sized baking sheet with foil, spray with cooking oil
  • place sliced Sunchokes on the baking tray, drizzle with oil, add salt and mix well with your hands
  • spread Sunchokes slices in one layer on baking sheet, space them out well, if you keep them closely packed they will be less likely to roast and more likely to steam.
  • lightly spray with cooking oil
  • place in oven 3 racks below broil element
  • bake 20 minutes
  • remove from oven, flip slices around, lightly spray, return to oven for 5 minutes more
  • turn broil element on and remove Sunchokes from oven, if any pieces look nicely roasted browned, remove to a tupperware, lightly spray the rest of the Sunchokes and place on same rack (3 racks below broil) to broil for 2 minutes.
  • remove from oven, transfer to wide tupperware, and season according to preference

this yields 2.25 cups which is 3 to 4 servings
an awesome tasty & healthy potato alternative roasted Sunchokes do not last long in our home ;) #nomnomnom