Roasted Parsnip and Sunchoke Batons

Before the season is over, get these amazing root vegetables, Katie is showing you how to make them!


  • 1 pound sunchokes, rinsed and scrubbed
  • 1 pound parsnips, rinsed and peeled
  • A few glugs of olive oil
  • 1 teaspoon caraway seeds
  • Salt & pepper
  • Ketchup to dip, optional


  1. Preheat oven to 400 degrees F. Peel the parsnips and scrub the sunchokes, rinse, and cut the parsnips into 1/2-inch by 1/2 inch batons, and the sunchokes into batons or chips. Toss to coat evenly in olive oil and toss with salt and pepper and caraway seeds, and place on a sheet pan.
  2. Roast for about 40 minutes, until they're tender inside and crisp along the edges. As soon as they're out of the oven, serve hot and dip in ketchup!