Nutmeg Scented Roasted Sunchokes


Have you ever had a sunchoke? They’re also known as Jerusalem artichokes. I’d heard about them, but I hadn’t tried them until they arrived one day, nestled in my CSA box. Interestingly, I’ve never seen them in our local grocery stores up here in Alaska. 

“One man practicing kindness in the wilderness is worth all the temples this world pulls.”

— Jack Kerouac

These knobbly little fellows are one of my new favorite tubers! Sunchokes are kind of like a potato (although much less starchy), but look a bit like a fresh ginger root. Peculiarly nutty and quite sweet in flavor, they really don’t taste much like a potato! 

To highlight the unique flavor of a sunchoke, I decided to roast them with a bit of salt and olive oil. Consulting the Flavor Bible, I saw that nutmeg pairs well with the sunchoke and this simple but exceptionally delicious recipe was born!

Don’t they look like giant wasp bodies? *shudders* I’m sorry. You can’t unsee that. That was awful of me. Never fear though, the tubers are so delicious they will rid that horrid image from your brain.

These nutty sunchokes are toasted in olive oil and simply sprinkled with salt. Laced with fresh nutmeg for hint of sweetness and warmth, they’re a perfect healthy winter snack. They reminded me of those scrumptious Terra Chips! 

There wasn’t any measuring used for this recipe. Story of my life. Just add salt and nutmeg to your taste preference! 

Nutmeg Scented Roasted Sunchokes

Nutty sunchokes are toasted in olive oil and simply sprinkled with salt. Laced with fresh nutmeg for hint of sweetness and warmth, it’s a perfect healthy winter snack.

Yield: 2 servings


  • 6-8 sunchokes (Jerusalem artichokes), sliced thin
  • drizzle of olive oil
  • dash of kosher salt
  • grating of fresh nutmeg

Cooking Directions

  1. Preheat oven to 425 F.
  2. Scrub the sunchokes clean of any dirt. Slice them thinly and arrange on a baking sheet.
  3. Drizzle with olive oil and toss to coat. Not too much, they shouldn’t be swimming in the oil.
  4. Sprinkle with kosher salt, to taste. Grate freshly ground nutmeg over the sunchokes, to taste, not too much.
  5. Roast for 20 minutes at 425 F, tossing them halfway through.
  6. Serve immediately.

Dutch Word of The Day

Nutmeg –> nootmuskaat (note-mus-cat)

Good Deed of The Day

An investigation conducted by The Humane Society of the United States captured painful dental experiments on dogs behind closed doors at Georgia Regents University (GRU). Apparently these lethal experiments have been allowed to continue. Let’s speak up for these dogs and bring the experiments to an end!

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