Roasted Sunchokes

Name: Roasted Sunchokes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb sunchokes (sometimes referred to as 'Jerusalem artichokes'), rinsed and scrubbed well, and cut into 1/2-inch thick slices; 1 and 1/2 tablespoons extra virgin olive oil, plus more for drizzling; 1/2 teaspoon kosher salt (*I use Diamond Crystal brand); freshly ground black pepper; 1-2 sprigs fresh thyme, finely chopped

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Cost: $6.31 /serving

Author : Laura / A Beautiful Plate

sunchoke thyme jerusalem artichoke

Ingredients

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1 lb sunchokes (sometimes referred to as 'Jerusalem artichokes'), rinsed and scrubbed well, and cut into 1/2-inch thick slices1 and 1/2 tablespoons extra virgin olive oil, plus more for drizzling1/2 teaspoon kosher salt (*I use Diamond Crystal brand)freshly ground black pepper1-2 sprigs fresh thyme, finely chopped

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Instructions

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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.

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