Recipe by: The Kitchn
Serves: serves 2-4
Prep Time: Quick & Easy


2-3 large jerusalem artichoke, sliced 1/4-inch thick

2 tablespoons extra virgin olive oil

1/2 teaspoon fine grey sea salt

1 sprig of rosemary, leaves removed

3-4 cloves of garlic, peeled and left whole

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1. Preheat the oven to 425 degrees F.

2. Scrub the sunchokes under cold running water and slice 1/4-inch thick.

3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated.

4. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil.

5. Sprinkle with the salt and rosemary.

6. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.