Roasted Jerusalem Artichokes


  • 1 lb Jerusalem Artichokes (Sunchokes)

  • 2-3 Tbsp Olive Oil

  • 2 Tbsp Fresh Thyme

  • 1 Tbsp Minced Garlic

  • Sea Salt to taste

Preheat oven to 350 degrees F.

Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1" pieces.

Mix olive oil, thyme, garlic and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly spaced layer on a baking sheet.

Roast for 35-45 minutes or till tender.

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