Roasted Jerusalem Artichokes (or Sunchokes)

Ingredients

Jerusalem artichokes (sunchokes)

¾ cup olive oil

2 tablespoons dried thyme (optional)

1 tablespoon minced garlic

sea salt to taste

Method

1. Preheat oven (or toaster) to 350 degrees F (175 degrees C).
2. Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
3. 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.
4. Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.