Sunchokes are a knobby root vegetable that can be prepared in more ways than you can imagine! In this recipe, you’ll learn how to roast them with olive oil, garlic, and thyme. It’s an easy side dish you can pair with anything.
Place the sunchoke slices on a sheet pan. Drizzle with olive oil and toss to coat. Arrange in a single layer and sprinkle with salt and pepper.
Roast for 15 minutes. Then add the garlic and toss. Bake 10-15 minutes longer, until golden and crispy.
Remove from the oven and immediately toss with remaining 1 TBSP olive oil and thyme. Season with additional salt and pepper, to taste. Serve hot or at room temperature.
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Notes
Roasted sunchokes can be stored in an airtight container in the fridge for up to 5 days.