Roasted Jerusalem Artichokes (or Sunchokes)

Ingredients

• 2 tablespoons thyme leaves dried
• 1 tablespoon garlic minced
• 1 pound jerusalem artichokes (sunchokes)
• 0.8 cup olive oil 
• 4 servings sea salt to taste

Equipment

• bowl
• baking sheet
• oven

Directions

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