Odd Trees Biodynamic Farm

Roasted Sunchokes (Jerusalem Artichokes)

 

1 Pound sunchokes

1 Tablespoon dried thyme

1 Tablespoon dried oregano

1 Tablespoon minced garlic

   Olive oil

   Sea salt to taste

 

1. Preheat oven to 350 degrees F (175 degrees C).

2. Scrub sunchoke tubers and cut out eyes. Cut tubers into 1-inch pieces. Place sunchoke pieces between 2 layers of paper towels and pat well to dry.

3. Place sunchokes into a large bowl and drizzle enough olive oil and stir to lightly coat sunchokes

4. Mix thyme, oregano, garlic, and sea salt together in a small bowl; add to sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.

5. Roast in the preheated oven until sunchokes are tender, 35 to 45 minutes.

6. Enjoy!