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Roasted Jerusalem Artichokes (or Sunchokes)
1 pound Jerusalem artichokes (sunchokes)
3/4 cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste
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.
Roasted Jerusalem Artichokes (or Sunchokes), recipe
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