Best 5 Sunchokes Bravas With Roasted Peppers And Lemon Aioli Recipes

For a delectable and colorful dish that tantalizes the taste buds, look no further than "Sunchokes Bravas with Roasted Peppers and Lemon Aioli." This culinary masterpiece combines the earthy flavors of sunchokes, also known as Jerusalem artichokes, with the vibrant sweetness of roasted peppers and the tangy zest of lemon aioli. Prepare to embark on a culinary adventure as we guide you through the steps to create this delightful dish that'll leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

ROASTED SUNCHOKES RECIPE

Roasted Sunchokes Recipe image

These easy roasted sunchokes are crispy and delightful!

Provided by This Healthy Table

Categories Side Dishes

Time 43m

Number Of Ingredients 6

Ingredients

1 pound sunchokes (Jerusalem artichokes), scrubbed
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
optional topping - squeeze of fresh lemon juice, a drizzle of honey, fresh herbs

Steps:

Preheat oven to 400 degrees F.
Thinly slice the sunchokes into 1/4 strips. They are all different shapes, so cut them into strips or coins.
Toss the sunchokes with olive oil, thyme, salt, and pepper.
Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly.
Remove from the oven and serve as is or with optional toppings.

Nutrition Facts : Calories 144 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SALMON BURGER WITH ROASTED SWEET PEPPERS AND LEMON AIOLI SAUCE.

Salmon Burger With Roasted Sweet Peppers and Lemon Aioli Sauce. image

Make and share this Salmon Burger With Roasted Sweet Peppers and Lemon Aioli Sauce. recipe from Food.com.

Provided by Emma Pham

Categories Very Low Carbs

Time 23m

Yield 2 burgers, 2 serving(s)

Number Of Ingredients 6

Ingredients

2 salmon fillets, skinless
1 tablespoon fresh dill
1 teaspoon lemon zest
1 teaspoon lemon juice
1 pinch salt
1 pinch pepper

Steps:

Put everything in a blender and alternate blend at low and fast speeds. Ensure that all ingredients are blended but not minced.
Form a burger ball and chill in the fridge for at least 15 minutes.
Remove from fridge at flatten salmon balls into patties.
Heat 1 tablespoon of oil in a saucepan. Put salmon patties in pan and cook about 7 minutes or until brown.
uild your burger:.
Place whole wheat burger bun in the oven at 375 and heat about five minutes or until toast warm.
On one side of bun, layer aioli sauce, sliced roasted peppers, and the salmon patty.
Enjoy! This salmon burger is fresh, healthy and tasty, even without cheese! :).

Nutrition Facts : Calories 405.1, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 316.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 65.2

ROASTED ARTICHOKES WITH LEMON AIOLI

Roasted Artichokes with Lemon Aioli image

Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 medium artichokes
2 tablespoons olive oil
1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
AIOLI:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 teaspoon minced fresh garlic
1/4 teaspoon grated lemon zest
Dash pepper

Steps:

Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.

ROASTED RED PEPPER AIOLI

Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

Ingredients

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

Tips:

- To save time, use pre-roasted peppers from a jar. - If you don't have a deep fryer, you can shallow fry the sunchokes in a large skillet with a few inches of oil. - Be sure to season the sunchokes well with salt and pepper before frying. - The roasted pepper sauce can be made ahead of time and stored in the refrigerator for up to 5 days. - The lemon aioli can also be made ahead of time and stored in the refrigerator for up to 2 days. - For a vegetarian version of this dish, omit the chorizo. - Serve the sunchokes bravas with a side of rice or potatoes.

Conclusion:

Sunchokes bravas are a delicious and easy-to-make appetizer or side dish. The sunchokes are crispy and flavorful, while the roasted pepper sauce and lemon aioli add a zesty kick. This dish is sure to be a hit at your next party or gathering.