Roasted Sunchokes Recipe

Prepare and roast sunchokes

Preheat oven to 425°F (220°C). Scrub sunchokes thoroughly with a brush to remove soil; peel if desired (skins are edible and add texture). Pat dry and cut into 1/2–3/4-inch thick slices or wedges so pieces are roughly uniform. Toss sunchokes in a bowl with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces for browning. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until golden brown and tender when pierced with a fork. Remove from oven and transfer to a warm plate; keep hot while you finish the vinaigrette and yogurt.

Cook bacon and make vinaigrette

While sunchokes roast, cut bacon into 1/2-inch lardons. Place bacon in a cold skillet over medium heat and cook, stirring occasionally, until crisp and fat is rendered, about 8–10 minutes. Reserve 1 tbsp hot bacon fat into a small heatproof bowl (for vinaigrette) and drain the rest on paper towels; chop the crisp bacon into small pieces. Finely mince the shallot. In a small bowl or jar combine 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, the reserved 1 tbsp bacon fat (warm or cooled slightly), and 2 tbsp neutral oil. Whisk or shake vigorously to emulsify. Stir in the minced shallot, chopped bacon, and 1 tsp freshly ground black pepper. Taste and adjust seasoning—add a pinch more salt or a splash more vinegar if you prefer brighter acidity.

Quick-pickle chiles

Slice Fresnos into thin rounds (wear gloves if desired). In a small saucepan bring 1 cup white vinegar, 1 cup water, 1 tbsp sugar, and 1 tsp kosher salt to a simmer, stirring until sugar and salt dissolve. Remove from heat and pour the hot brine over the sliced chiles in a heatproof jar. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best if made 1–2 hours ahead) before using. Pickles will keep in the fridge for up to 2 weeks.

Make yogurt sauce

Coarsely crush the mixed peppercorns with a mortar and pestle or in a zip-top bag using the bottom of a pan; you want chunky pieces, not a powder. In a bowl combine 1 cup Greek yogurt, the crushed peppercorns, 1 tsp lemon zest, 1 tsp lemon juice, and 1 tsp salt. Whisk until smooth and taste—adjust salt or lemon juice for brightness. Chill until ready to serve.

Assemble the dish: spoon a generous smear or dollop of peppercorn yogurt onto a serving plate. Arrange roasted sunchokes on top. Drizzle the bacon vinaigrette (including the chopped bacon and shallot) over the sunchokes. Scatter a few pickled Fresno rounds across the plate for brightness and a little heat. Finish with a sprinkle of sliced chives and optional microgreens or parsley for freshness. Serve warm or at room temperature.