To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Roasted sunchokes with olive oil and herbs

INGREDIENTS
• 1 sunchoke
• 1 tbsp extra virgin olive oil
• ½ tsp kosher or sea salt
• Freshly ground pepper to taste
• 1 tbsp white wine vinegar (optional)
• ½ tbsp chopped rosemary
• ½ tbsp chopped thyme

PROCEDURE
1. Preheat oven to 450°F. Scrub sunchokes well and pat dry.
2. Place on a sheet pan. Toss with olive oil, salt and pepper.
3. Roast for 25 to 35 minutes, stirring occasionally, or until tender.
4. Drizzle with vinegar, if desired, and stir in herbs.