Ingredients
The following ingredients have 4 Servings
- 1 lb sunchokes (Jerusalem artichokes) *see recipe notes (rinsed and scrubbed well, and cut into ½-inch thick slices)
- 1½ tablespoons extra virgin olive oil (plus more for drizzling)
- ½ teaspoon Diamond Crystal kosher salt
- freshly ground black pepper
- 1-2 sprigs fresh thyme (finely chopped)
Instruction
- Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.
- Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
- Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
- Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.
