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Roasted Sunchokes (Jerusalem Artichokes)
Ingredients
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
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
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