Roasted Sunchokes with Garlic and Rosemary
Ingredients
- 3 large sunchokes
- 3 to 4 cloves of garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 sprig fresh rosemary
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.