Roasted Sunchoke Recipe

Prep and roast

Preheat oven to 425°F (220°C). Scrub sunchokes well to remove soil; no need to peel unless skin is very rough. Dry thoroughly and cut larger sunchokes into 1/2-inch to 3/4-inch slices so pieces are uniform. Toss slices with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment or lightly oiled.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until pieces are golden brown at the edges and tender when pierced with a fork. Remove from oven and keep warm.

Cook garlic and wilt spinach

While sunchokes roast (or immediately before serving), heat 1 tbs unsalted butter in a large sauté pan over medium heat. Add the thinly sliced garlic and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds — do not let it burn.

Add the baby spinach in batches, letting each batch wilt slightly before adding more. Toss with tongs until all spinach is wilted but still bright green, about 2–3 minutes total. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon juice. Remove from heat and keep warm.

Brown butter base

In a small skillet over medium heat, melt 4 tbs unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn light golden brown and smell nutty, about 3–4 minutes. Watch carefully to avoid burning.

Remove the skillet from the heat and immediately stir in 1 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tbs capers, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.

Arrange a bed of sautéed spinach on a serving platter or individual plates. Top with roasted sunchoke slices, piling them lightly so they retain some crisp edges.

Spoon the warm sauce Meunière over the sunchokes and spinach, allowing some butter to pool around the vegetables. Garnish with extra chopped parsley and lemon wedges on the side. Serve immediately.