We love the nutty crunch of roasted sunchokes and we hope you do, too! As a fair warning, some folks react to sunchokes with a bit of gas, so don’t eat too many at a time in case you fall in this category! Recipe from The Kitchn.
1 pound sunchokes, sliced 1/4 inch thick
2 Tbsp olive oil
1/2 tsp sea salt
1 tsp dried rosemary or 1 sprig fresh
3 cloves garlic, peeled and sliced in half
Preheat your oven to 425F. Clean the sunchokes, scrubing some of the knobs and nooks, before slicing them into 1/4 inch thick pieces. Toss the sliced sunchokes with the oil and rosemary and salt in a bowl, before transfering them to an oiled baking sheet. Add more olive oil if it doesn’t seem like enough to evenly coat the sunchoke pieces. Bake for about 20 minutes, stirring halfway, until the sunchokes are fork tender, like a potato. It is better to error on cooking them a bit longer, so their nuttiness shines and they are more digestable.