Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Sunchokes with Salsa Verde

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1 cup extra-virgin olive oil

2/3 cup parsley, roughly chopped (about 1 small bunch)

2 tablespoons capers, drained

4 oil packed anchovies, chopped

2 cloves garlic, peeled

1/2 lemon, juiced

Kosher salt and freshly ground black pepper


1 1/2 pounds sunchokes, scrubbed very well, and cut into even size 1/2- to 1-inch chunks

5 cloves garlic, peeled

1/4 cup olive oil

Kosher salt and freshly ground black pepper


  1. For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
  2. For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
  3. Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.

Cook’s Note

The salsa verde recipe can be doubled as needed to make more. I keep it in the fridge all the time and use it as a sandwich spread or a condiment for roasted vegetables, meat or fish. Can't get enough of it! Scrub the sunchokes very well to remove all the grit form them, they are root vegetables so they grow in the ground and can be sandy if you don't take care. It is not necessary to peel them, if scrubbed well. Be sure to cut the sunchokes the same size so they roast evenly.

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