2 pounds sunchokes, scrubbed and cut into 1-inch pieces

3 tablespoons extra virgin olive oil

Kosher salt

Freshly ground black pepper

 

Preheat the oven to 400˚F. Toss together the sunchokes and oil in a large bowl. Season generously with salt and pepper. Spread on a baking tray and roast for 35 to 40 minutes, or until tender and golden brown. Transfer to a bowl and serve immediately.

 

Serves 6 to 8. Sunchokes are also known as Jerusalem artichokes. For the best results, be sure not to overcrowd the pan.