Roasted Sunchokes (Jerusalem Artichokes)

Bean Burgers Reading Roasted Sunchokes (Jerusalem Artichokes) 1 minute Next Coconutty Delight

By Hallelujah DietAug 2, 2017

Ingredients

2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Directions

1. Preheat the oven to 425 degrees F
2. Scrub the sunchokes under cold running water and slice 1/4-inch thick
3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated
4. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil
5. Sprinkle with the salt and rosemary
6. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato