Some people have never heard of Sunchokes. It’s just one of those vegetables you might walk by because of the way they look. Sunchokes look like ginger roots so make sure you’re double checking before purchasing. They aren’t the prettiest vegetable, but have great flavor. Like I mentioned before in my posts, roasting veggies will bring out the sweetness in any vegetable. This will also help with the picky eaters in our lives. This is the perfect side for dinner.
1-2 pounds small sunchokes, peeked, scrubbed and halved lengthwise
3 tablespoons evoo
Salt and Pepper, to taste
4 large garlic cloves,
6 sprigs of thyme
Crushed red pepper, optional for garnish
Parsley, chopped optional for garnish
Preheat oven to 375 F degrees
Combine cleaned sunchokes with EVOO, salt and pepper in a large bowl; toss well to coat. Heat a large cast-iron skillet over medium-high heat. Arrange sunchokes, cut side down, in pan; cook 5 minutes or until slightly golden brown. Arrange garlic and rosemary evenly over sunchokes. Place pan in oven; roast at 375° for 35 to 40 minutes or until sunchokes are tender and deep golden. Sprinkle with crushed red pepper and parsley.
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In the UK we call these Jerusalem artichokes – they have a wonderful and very different flavour from most roast vegetables. Only one drawback they can cause flatulence!