Ingredients

The following ingredients have 3 Servings
  • 1 pound Jerusalem artichokes (scrubbed well)
  • 1 to 2 tablespoons olive oil
  • Coarse sea salt
  • Finely chopped parsley, rosemary, or thyme (to garnish (optional))

Instruction

  • Preheat the oven to 400°F (204°C).
  • Scrub the Jerusalem artichokes well under cool running water with a brush or a cloth. Scrub them really, really, really well. Pat each one dry and slice it in half lengthwise. Place them in a metal roasting pan (not nonstick) that's large enough to accommodate the Jerusalem artichokes in a single layer. Toss with the olive oil and spread in a single layer, cut side down.
  • Roast until the cut sides are golden and crisp, the skins are slightly puffed, and the insides are tender throughout, 25 to 40 minutes, depending on the size.
  • Let the Jerusalem artichokes cool on the pan slightly, then use a metal spatula to swoop them off the pan. (They tend to caramelize quite easily, making the cut sides rather tricky to pry from the pan but oh so lovely to eat. Letting them rest a few moments before using a swift motion to release them tends to leave as little sunchoke as possible on the pan.)
  • Place the Jerusalem artichokes on plates. Sprinkle with salt to taste, and fresh herbs, if using. Serve hot or at room temperature.