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Roasty-Toasty Jerusalem Artichokes

Updated February 23, 2016
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A variation of one of the Dairy Hollow classic vegetable preparations, this method is perfect for the elemental, from-the-earth quality of these good little tubers. Be sure to use a shallow pan large enough to hold the sunchokes in a single layer with plenty of air space, so they can roast evenly. A too-small pan will have the vegetables lying on top of each other, while a too-deep pan will throw the evaporating water back down, preventing the all-important shrivelly roastiness.

Serves4 to 6

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish, vegetable

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, low sodium, peanut free, tree nut free, vegan, vegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner

Taste and Texturenutty, savory, smoky, sweet

Type of Dishvegetable

Ingredients

  • 2 pounds Jerusalem artichokes, very well scrubbed, whole
  • Cooking spray
  • 2 teaspoons mild vegetable oil, such as corn, canola, or peanut
  • 1 tablespoon tamari or shoyu soy sauce, plus additional to taste

Instructions

Preheat the oven to 400°F.

If not using nonstick, spray a baking dish (large enough to hold the Jerusalem artichokes comfortably in a single layer) with cooking spray.

Place the Jerusalem artichokes in the prepared baking dish. Add the oil, tossing to coat and rubbing it in a bit with your hands. Bake for about 30 minutes, then drizzle with the tamari and toss again. Bake until the Jerusalem artichokes are golden brown and soft but not mushy, about 20 minutes longer. Serve straight from the oven.

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