Herb Roasted Squash And Jerusalem Artichokes Recipes

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

ROASTED ARTICHOKE HEARTS AND SQUASH WITH THYME

Roasted Artichoke Hearts and Squash with Thyme image

If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h

Number Of Ingredients 6

Ingredients

2 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch-thick wedges
2 cans artichoke hearts in water (13.75 ounces each), drained, halved, and patted dry
3 tablespoons extra-virgin olive oil
3 sprigs fresh thyme
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.

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