Roasted Sunchokes and Carrots
At Outerlands restaurant in San Francisco, chef Brett Cooper serves a menu of rustic, seasonal fare such as this simple side dish of roasted sunchokes and carrots. Sunchokes, also known as Jerusalem artichokes, are the small tubers of a sunflower plant native to North America and have a sweet, slightly nutty flavor.
- 24 baby rainbow carrots, trimmed and peeled
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Sea salt, to taste
- 3 lb. sunchokes, washed and cut into 1 1/2-inch (4-cm) pieces
- 2 Tbs. honey
- 1 to 2 Tbs. Champagne vinegar
Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 425°F (220°C).
In a bowl, toss the carrots with 2 Tbs. of the olive oil and a pinch of salt. In another bowl, toss the sunchokes with the remaining 2 Tbs. olive oil and a pinch of salt. Let stand for about 20 minutes.
Arrange the carrots and sunchokes in a single layer on separate nonstick baking sheets. Transfer to the oven and roast for 10 minutes. Stir the vegetables, then rotate the baking sheets from top to bottom and 180 degrees. Roast for 10 minutes more and stir again. After 20 minutes, the vegetables should be almost done; they should be soft but not falling apart and still have a little bite to them. Continue roasting as needed, checking and stirring every 5 minutes.
Transfer the hot vegetables to a bowl. Add the honey and 1 Tbs. vinegar. Adjust the seasoning with salt and vinegar. Serves 8.
Recipe by Brett Cooper, Chef, Outerlands, San Francisco