Roasted sunchokes with hazelnut and lemon is packed full of flavor and easy to make. Sunchokes are tossed with lemon, hazelnuts and parsley to create a decadent side dish.
⅓cuphazelnutsroasted, skinned and coarsley chopped**
2tablespoonslemon juiceplus more to taste
¼cupparsleychopped
salt and pepper, to taste
Instructions
Preheat the oven to 400F. Line a sheet pan with parchment paper and set aside.
Cut the sunchokes crosswise into ½-inch pieces and place them on the prepared sheet pan. If you have a strangely shaped sunchoke, do your best to chop it into similar sized pieces so they all roast evenly. Next, toss the sunchokes with olive oil.
Roast in the oven for 20-25 minutes, stirring once halfway through, until golden brown and fork tender. Sunchokes can quickly turn mushy if roasted too long, so keep a close eye on them the last 5 minutes of roasting.
Remove the sunchokes from the oven and place them in a large bowl. Toss with lemon juice, toasted hazelnuts and parsley. Season with salt and pepper if desired. Enjoy!