Roasted Jerusalem Artichoke

Roasted Jerusalem Artichoke


1 pound sunchokes
4 large shallots, sliced
1 tablespoon extra virgin olive oil
Kosher salt, to taste
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, few extra sprigs for baking
1/2 lemon, cut into thin circle
2-3 large garlic cloves, cut in half

Preheat oven to 350 degrees
1. Scrub the sunchokes with a potato brush and cut length wise
2. Toss sunchokes and shallots in a medium sized bowl with olive oil, salt and pepper until coated.
3. Place sunchokes, thyme, and garlic onto a baking sheet and bake for 25-30 minutes, turning once, until the skin is slightly browned



February 21, 2017


Everyday Meals, Spices, Vegan, Vegetarian