Name: Garlic Roasted Sunchokes
Ingredients: 1 Lb Sunchokes (scrubbed & cut into 1-inch pieces); 2 Tbsp Olive oil; 3 cloves Garlic (minced); 1/2 Tsp Salt; 1/4 Tsp Black pepper; 1 Tsp Dried thyme or rosemary (optional); 1 Tbsp Fresh parsley (chopped (optional))

Garlic Roasted Sunchokes

Sunchokes, also known as Jerusalem artichokes, have a mildly sweet, nutty flavor and become tender on the inside with crispy edges when roasted. This simple recipe brings out their natural flavor with garlic and olive oil, making an easy side dish for any meal.

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Ingredients

Sunchokes, scrubbed & cut into 1-inch pieces 1 Lb
Olive oil 2 Tbsp
Garlic, minced 3 cloves
Salt 1/2 Tsp
Black pepper 1/4 Tsp
Dried thyme or rosemary, optional 1 Tsp
Fresh parsley, chopped (optional) 1 Tbsp

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
Scrub the sunchokes thoroughly under running water to remove any dirt. There is no need to peel them. Cut into roughly 1-inch pieces.
In a large bowl, toss the sunchokes with olive oil, salt, black pepper, and thyme or rosemary, if using.
Spread the sunchokes in a single layer on the prepared baking sheet. Roast for 20 minutes, turning halfway through.
Add the minced garlic and toss gently. Roast for another 5–10 minutes, until the sunchokes are golden brown on the outside and tender when pierced with a fork.
Sprinkle with fresh parsley, if desired, and serve warm.