CATEGORIES
Main dish

Roasted Sunchokes

Prep:
10 m
Cook:
35 m
Ready in:
45 m
Yum
Jerusalem artichokes, or sunchokes, can be extremely easy to cook. When roasted, they get flaky skin and tender flesh but stay nutty and sweet inside.
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INGREDIENTS
Servings: 4
Jerusalem artichokes (sunchokes)
1 lb.
Olive oil
¾ cup
Dried thyme
2 tbsp.
Garlic
1 tbsp., minced
Sea salt
to taste
DIRECTIONS
  1. Heat the oven to 350° F/180° C/Gas Mark 4.
  2. Scrub the tubers of sunchokes and cut out eyes. Cut the tubers into 1-inch pieces.
  3. Mix all the remaining ingredients into a large bowl, add the sunchoke pieces, and toss and the mixture to coat.
  4. Put the coated pieces into a baking pan and arrange them in one layer.
  5. Roast the sunchokes until they’re tender, for about 35 to 45 min.
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