Roasted Jerusalem Artichokes
Prep: 10 mins
Cook: 35 mins
Total Time: 45 mins
450g Jerusalem artichokes (sunchokes)
2 tablespoons dried thyme
1 tablespoon minced garlic
Sea salt to taste
Preheat oven to 180°C.
Scrub Jerusalem artichoke tubers and cut out eyes. Slice tubers into 3cm 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 in a roasting tin.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.