Honeyed Sunchokes

slightly adapted from a recipe in Cooking Light Magazine



  • 1 pound sunchokes, washed an cut into 1/2" thick slices
  • 1 onion, peeled and cut through the root into 10-12 wedges
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 4 teaspoons EVOO
  • kosher salt and freshly ground black pepper to taste



  1. Heat oven to 425℉
  2. Combine honey, lemon juice and EVOO in a large bowl.  Toss in the sliced sunchokes and onion wedges, season with salt and pepper and toss to coat.
  3. Arrange the sunchokes and onions in a single layer on a rimmed sheet pan and roast for about 30-40 minutes, until nicely browned, stirring twice in the process.

Serves 4 as a side dish