Sunchokes, often referred to as Jerusalem artichokes, actually have nothing to do with artichokes. Nor do they taste like it. They look like ginger but taste similar to a potato. Sunchokes are actually the nobby roots of the sunflower plant and often avail themselves this time of year. They are a fun alternative to your more familiar root vegetables. In this recipe, they get a double treatment of boiling and baking at high heat. No one likes an undercooked sunchoke, so make sure they are cooked all the way through to really let their sweetness shine! The boiling first will help rid of some of their upfront bitterness and the baking will sweeten the deal.
1 lb sunchokes
1 lb brussel sprouts
¼ cup walnuts, toasted and roughly chopped
¼ cup plus 2 tablespoons parsley, roughly chopped
Zest and juice of 1 lemon
2 garlic cloves, finely minced, pressed, or microplaned
Scrub and trim sunchokes and break into 1-2 inch pieces. Boil for about 10-15 minutes until easily pierced with a fork, but not falling apart. Meanwhile, preheat oven to 425 F with the pan inside.
When sunchokes are ready, place on a plate and take the bottom of a jar and gently press down to smash. Toss with ¼ cup of olive oil, salt, and pepper. Carefully remove the hot sheet pan from the oven and add smashed sunchokes. Bake for 10-15 minutes until crispy and caramelized.
Meanwhile, trim brussel sprouts and halve lengthwise. Add to the oven on a separate sheet tray and cook for 20-25 minutes until leaves are crispy and cooked through, but not mushy.
Toss everything together for gremolata.
When sunchokes and brussels are out of the oven, let cook slightly then toss together with half of the gremolata, reserving the other half to sprinkle over top. Drizzle with olive oil and flakey salt.