Roasted Sunchokes
Sunchokes are sliced and treated like roasted potatoes for this simple side dish.
Servings: 4
Ingredients
- 1 pound sunchokes
- 2 to 3 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon fresh thyme leaves*
Instructions
- Preheat oven to 425 degrees F. Wash sunchokes to remove excess dirt. Pat dry and slice into 1/2-inch pieces. Add to a bowl, drizzle with olive oil and season with salt, pepper and fresh thyme.
- Toss to combine and place in a single layer on a baking sheet. Place cut-side down on end pieces.
- Roast in the oven for 20 to 25 minutes, flipping slices halfway through to ensure even browning. Serve with flaky sea salt, as desired.
- *I like to use fresh thyme, but whatever hearty, fresh herb you prefer will work.