Herb Roasted Sunchokes
Herb Roasted Sunchokes, often called Jerusalem Artichokes, are a tasty, though a bit unusual vegetable. Seasoned with dried herbs and lightly roasted with olive oil, this is a delicious fall flavored side dish.
- 1 pound sunchokes
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/2 teaspoon freshly dried oregano
- 1/2 teaspoon freshly dried thyme
Preheat oven to 425 degrees.
You will want to scrub the vegetables under cold water before slicing to roast. I sliced them into 1/4 inch slices and laid them out on a baking sheet.
Drizzle 2 tablespoons of olive oil over the sunchokes. Season with salt and pepper. Using clean hands, toss the herbs and sunchokes until they are coated with the olive oil.
Roast in a 425 degree oven for about 20-30 minutes, flipping them over halfway. They are done when they are tender and crisp, much like roasting potatoes.
Once done, sprinkle dried herbs over them - I used freshly dried oregano and thyme, about 1/2 teaspoon of each. Serve.