Roasted Sunchokes

🧂 Ingredients

• 1 lb sunchokes (Jerusalem artichokes) *see recipe notes

  rinsed and scrubbed well, and cut into ½-inch thick slices
• 1½ tablespoons extra virgin olive oil

  plus more for drizzling
• ½ teaspoon kosher salt
• freshly ground black pepper
• 1-2 sprigs fresh thyme

  finely chopped

Instructions

• 1 Note: Sunchokes are a high source of inulin, which can cause stomach discomfort
  for some people, especially if eaten in large quantities. If you're unsure, I
  recommend removing most of the peel prior to roasting. 
• 2 Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position.
  In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper
  until well coated. Distribute the sunchokes, cut-side down in an even, thin
  layer on a half sheet pan. Be sure to leave space between them, as this will
  help them caramelize evenly.
• 3 Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the
  sunchokes are lightly caramelized and fork tender.
• 4 Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light
  sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive
  oil before serving, but this is optional. Serve immediately.

Nutrition Info