Roasted Sunchokes

Name: Roasted Sunchokes
Total time: 55 min
Ingredients: 1 ¼ pounds small sunchokes, scrubbed and halved lengthwise; 2 tablespoons olive oil, divided; ½ teaspoon kosher salt, divided; ¼ teaspoon freshly ground black pepper; 8 garlic cloves; 4 rosemary sprigs

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Total: 55 minutes

Servings: 2.5

Cost: $6.23 /serving

Author : Katie Barreira

Ingredients

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1 ¼ pounds small sunchokes, scrubbed and halved lengthwise2 tablespoons olive oil, divided½ teaspoon kosher salt, divided¼ teaspoon freshly ground black pepper8 garlic cloves4 rosemary sprigs

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Instructions

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Step 1

Preheat oven to 375°.

Step 2

Combine sunchokes, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper in a large bowl; toss well to coat. Heat a large cast-iron skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange sunchokes, cut side down, in pan; cook 5 minutes or until beginning to brown. Arrange garlic and rosemary evenly over sunchokes. Place pan in oven; roast at 375° for 42 minutes or until sunchokes are tender and deep golden. Sprinkle with remaining 1/4 teaspoon salt.