Roasted Rosemary Sunchokes


1 to 2 Lbs of Sunchokes, scrubbed clean, well dried, and chopped into 1" pieces.
5 Cloves Garlic, peeled.
2 Sprigs of Rosemary, finely chopped.
1 Lemon for Juice.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 375 degrees F.

In a baking pan or two, toss the sunchokes, garlic and rosemary with a Tbsp or two of olive oil, lemon juice, and season well with salt and pepper.

Arrange in a single layer in the pan(s) and roast in heated oven for 30-45 minutes or until desired tenderness is achieved.

Remove from the oven and serve.


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