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Honey Roasted Sunchokes

2 tbsp honey

1 tbsp fresh lemon juice

4 tsp olive oil

1/4 tsp kosher salt

1 pound sunchokes, cut into 1/2 inch thick slices

3 large shallots, peeled & cut into wedges

Combine honey, lemon juice, olive oil, salt, sunchokes and shallots in a large bowl; toss to coat. Arrange sunchoke mixture in a single layer on a jelly-roll pan. Bake at 425 for 35 minutes or until tender & carmelized, stirring occasionally.