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.
Servings: 4 servings
- 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