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Thyme-Roasted Sunchokes

4
Points®
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Cooking spray

1 spray(s)

Sunchokes Jerusalem artichoke

1 pound(s), scrubbed and cut into 1-inch chunks

Garlic

3 large clove(s), unpeeled

Fresh thyme

2 tsp, chopped, or 1/2 teaspoon dried

Kosher salt

½ tsp

Black pepper

¼ tsp

Olive oil

1 Tbsp

Instructions

  1. Preheat oven to 450°F. Spray small rimmed baking sheet with nonstick spray.
  2. Toss together sunchokes, garlic, thyme, salt, and pepper in large bowl. Add oil and toss until coated evenly.
  3. Spoon sunchoke mixture onto prepared baking sheet; spread to form single layer. Bake until sunchokes are golden and crisp on outside and tender on inside, 20–25 minutes. Squeeze out pulp from garlic cloves; add to sunchokes and toss until mixed.
  4. Per serving: scant 1 cup

Notes

Sunchokes, also called Jerusalem artichokes and earth apples, are a tuberous root of a North American plant that is in the sunflower family. They are a great source of fiber, iron, potassium, and thiamin and are low in calories. Their sweet, nutty flavor is reminiscent of artichokes.

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