Freddie Bitsoie's Oven Roasted Parsnip Sunchoke
Recipe courtesy of Freddie J Bitsoie

Oven-Roasted Parsnip and Sunchoke

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 servings
Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.



  1. Preheat the oven to 350 degrees F.
  2. In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.  
  3. Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes. 

Cook’s Note

Sunchokes are randomly shaped tubers. Cut them to about the same size as the parsnips, but don’t worry if they aren’t exact.