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Sunchokes with lemon and hazelnuts
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4.6 from 5 votes

Roasted Sunchokes with Hazelnut & Lemon

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Jerusalem artichoke, Roasted, Sunchoke
Servings: 4 servings
Calories: 166kcal
Author: Maggie


  • 1 pound sunchokes
  • 2 teaspoons olive oil, optional*
  • 1/3 cup hazelnuts roasted, skinned and coarsley chopped**
  • 2 tablespoons lemon juice plus more to taste
  • 1/4 cup parsley chopped
  • salt and pepper, to taste


  • Preheat the oven to 400F.  Line a sheet pan with parchment paper and set aside.
  • Cut the sunchokes crosswise into 1/2-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!


*Nutrition facts are calculated using olive oil.  If you would like to roast these without oil, drizzle a couple tablespoons of water over the sunchokes before roasting.
**Read my post on How to Roast Hazelnuts and Remove Skin for a tutorial on how to do this.


Calories: 166kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 575mg | Fiber: 3g | Sugar: 12g | Vitamin A: 339IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 5mg