Roasted Jerusalem Artichokes (Or Sunchokes) - cooking recipe

Ingredients

1 pound Jerusalem artichokes (sunchokes)
3/4 cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Preparation

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