Roasted Jerusalem artichokes {feta + garlic dill butter}

Step 1

Preheat oven to 350° F.

Step 2

Wash and scrub the sunchokes well (no need to peel), then cut in thin slices or wedges.

Step 3

Mix sunchoke slices with the olive oil, salt and pepper and roast for 25-30 minutes, or until they become soft and golden-colored.

Step 4

Melt 2 tbs of butter, and add to it the crushed garlic and chopped dill. Pour over the roasted sunchokes while still hot, and distribute well.

Step 5

Serve, sprinkled with a good amount of good quality Feta cheese.