Roasting brings out a rich toasty flavor in the sunchokes. Serves 4 - 6 as a side dish.
- 1 - 2 lb. organic sunchokes
- LHF California extra virgin olive oil
- Diamond Kosher salt and freshly ground pepper
Scrub the sunchokes to remove any excess dirt. Chop into 1 - 2 inch sized chunks.
Preheat the oven to 400F. Line a sheet pan or baking sheet with aluminum foil.
Toss the sunchokes with the olive oil to evenly coat, and dust with salt and pepper.
Arrange on a single layer in the baking sheet, but do not crowd (use 2 baking sheets if necessary.)
Roast in the oven until nicely browned and fork tender, about 35 – 45 minutes, turning once about half way through.
Serve right away.