Roasted Sunchoke (Jerusalem artichoke) Salad

Serving Size: 10

Sunchokes are oven roasted with olive oil, combined with tomatoes, onions, and parsley, then tossed with fresh lemon juice. Jerusalem artichokes, as they ae sometimes called, are a great lower carb alternative to potatoes.

Recipe by: Customer

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Peeler, Sharp Knives

Ingredients

For roasting:

3 pound sunchokes peeled and cut in half lengthwise
1/2 cup extra virgin olive oil
11/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste

For the salad:

2 red onion peeled, halved then thinly sliced
1 cup Italian parsley roughly chopped
11/3 pound cherry tomato

For finishing:

2 tablespoon fresh lemon juice

Instructions

Preheat oven to 425 degrees.
Place the sunchokes on a parchment-lined baking pan. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
Meanwhile, prep the rest of the ingredients and add to a large bowl. Once cooled, slice the sunchokes and add to the bowl. Sprinkle with lemon juice and toss.

Nutrition