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

  1. Preheat oven to 425 degrees

  2. Scrub sunchokes under cold running water and slice 1/4-inch thick

  3. Add sunchokes and garlic to roasting pan or baking sheet, then toss with olive oil so bottom of pan and sunchokes are lightly coated

  4. Add more olive oil a tablespoon at a time if needed to coat vegetables

  5. Sprinkle with salt and rosemary

  6. Bake 15-20 minutes until sunchokes are tender inside, like a roasted potato

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