Roasted Sunchokes
Ingredients
- 3 large sunchokes®
- 3 to 4 cloves of garlic, peeled and left whole
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 sprig fresh rosemary, leaves removed
Preparation
Preheat oven to 425 degrees
Scrub sunchokes under cold running water and slice 1/4-inch thick
Add sunchokes and garlic to roasting pan or baking sheet, then toss with olive oil so bottom of pan and sunchokes are lightly coated
Add more olive oil a tablespoon at a time if needed to coat vegetables
Sprinkle with salt and rosemary
Bake 15-20 minutes until sunchokes are tender inside, like a roasted potato