Easy to prepare and healthy roasted root vegetables (carrots, potatoes, and sunchoke) with garlic and sumac. This roasted root vegetable with garlic and sumac dish makes a delicious and colorful side dish for breakfast or just about any meat, poultry, or fish entree. Vegan, and naturally gluten-free.
Over the weekend, I bought a ton of carrots, fingerling potatoes, and sunchokes from the farmers market. At the booth where I purchase my fingerling potatoes, there was a young woman next to me who brought a ton of sunchokes and was explaining to me how great they taste. I never had sunchoke before and I was open to trying something new. She told me she loves roasting them. So here we are, me roasting sunchoke for the first time and sharing the recipe with you.
Tips for sunchoke:
- Cooking: Sunchokes oxidize when exposed to air, just like apples or potatoes. To prevent this, toss with lemon juice before cooking.
- Buying: When picking out sunchokes, you’ll want to select those that are firm with no black spots or noticeable blemishes for the best cooking results. The older the sunchoke, the sponger they get. Spongy is not a yummy sunchoke quality.
- Storage: Store them on the counter for a week, or in the refrigerator for up to three weeks. Must handle with care as they will bruise easily.
- Preparing: Like potatoes, sunchoke can be served with or without the skin – scrub clean and leave it on for the maximum nutritional benefit.
Storage and Shelf life:
Refrigerate the roasted vegetable in airtight containers and use them throughout the week.
If you roasted a ton and want to save it for future consumption, you can freeze roasted vegetables. However, note that the taste and texture will change.
Root Vegetables Roasted With Garlic and Sumac Recipe
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serving Size: 2
1 Cup Fingerling potatoes
1 Cup Sunchoke
3 Whole Carrot Organic
1 Tablespoon Avocado Oil
1 Teaspoon Sumac
1/2 Teaspoon Himalayan Salt
3 Cloves garlic Fresh
- Peel Fingerling potatoes and sunchoke (optional).
- Wash and slice carrot in half.
- In a baking pan, place sliced carrots, potato and sunchoke.
- Drizzle the olive oil into the pan.
- Sprinkle Himalayan salt and sumac on top.
- Bake at 350F for ~30 minutes.