Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts

Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts

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From the EatingWell Kitchen

Jerusalem artichokes—also known as sunchokes—are the knobby tuber roots of sunflowers. In this healthy side dish recipe, the Jerusalem artichokes are roasted until soft in the center and lightly crisped on the outside, making them a healthy stand-in for roasted potatoes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds Jerusalem artichokes, peeled, halved if large
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary, plus more for garnish
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 2 ounces prosciutto, chopped
  • ½ cup coarsely chopped walnuts


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  1. Preheat oven to 425°F.
  2. Toss artichokes, oil, rosemary, pepper and salt on a large rimmed baking sheet. Spread into a single layer. Roast, stirring once, until just tender when pierced with a knife, 18 to 20 minutes.
  3. Stir in prosciutto and walnuts. Continue roasting until the prosciutto is crisp and the artichokes are very tender, 10 to 15 minutes more. Garnish with additional rosemary, if desired.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 276 calories; 18 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 9 g protein; 30 mcg folate; 11 mg cholesterol; 12 g sugars; 0 g added sugars; 43 IU vitamin A; 5 mg vitamin C; 34 mg calcium; 5 mg iron; 530 mg sodium; 575 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 vegetable, ½ lean meat, 3½ fat

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