Step 1

Preheat the oven to 425 degrees 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 standard sheet pan. Be sure to leave space between them, as they will enable them to caramelize evenly.

Step 2

Roast for 18-22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender. If necessary, drizzle them with a touch more olive oil to prevent any sticking.

Step 3

Gently toss with fresh chopped thyme 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.