Roasted Jerusalem Artichokes (or Sunchokes)

Ingredients

• 1 pound Jerusalem artichokes (sunchokes)
• 3/4 cup olive oil
• 2 tablespoons dried thyme
• 1 tablespoon minced garlic
• Sea salt to taste

Directions

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

Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch 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 on a baking sheet.

Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.